Directions

1. Begin by placing the gelatine leaves in cold water, letting them soak until they soften.
2. Pour 3.5dl of double cream into a saucepan.
3. Split the vanilla pod in half lengthwise and scrape out its seeds.
4. Add the vanilla seeds, sugar, and lemon zest to the saucepan containing the double cream.
5. Stir the ingredients in the saucepan until combined and bring the mixture to a gentle simmer.
6. After reaching a simmer, remove the saucepan from the heat.
7. Take the softened gelatine leaves from the cold water, squeezing them to get rid of any excess water, and then add them to the warm cream mixture.
8. Cover the saucepan and let the mixture infuse for about 10 minutes.
9. In a separate bowl, whip up some cream until it's stiff, then refrigerate to keep it cool.
10. Once the cream mixture has infused, strain it through a sieve into another bowl to ensure it's smooth.
11. Add the bilberry powder to this sieved mixture, stirring well.
12. Gradually fold in the chilled whipped cream, ensuring the two are combined evenly. You can use a whisk or a scraper for this.
13. Line a 25cm x 7cm ramekin with plastic wrap.
14. Pour the combined cream mixture into the prepared ramekin.
15. Refrigerate the mixture for several hours, allowing the pannacotta to set.
16. Once set, invert the pannacotta onto a serving plate. If desired, you can accompany it with a dollop of whipped cream, which can be flavored to your liking with additives like cinnamon, lemon, vanilla, or liqueur.