Lightly grease 6 Ramekins (4–6 oz each) or small dessert glasses with a neutral oil or Cooking Spray. If you plan to serve panna cotta directly in the glass without unmolding, skip the greasing entirely.

In a small Mixing Bowl, sprinkle the powdered gelatin evenly over the 3 tbsp agua fría. Let it sit undisturbed for 5 minutes to bloom (it will look lumpy and spongy — that's correct). Do not stir.

In a medium Saucepan, combine the 2 cups crema pesada, 1 cup leche entera, ⅓ cup azúcar granulada, 1 pinch sal fina, and 1 whole vaina de vainilla dividida y raspada seeds and pod (if using). Heat over medium heat, stirring occasionally, until the ⅓ cup azúcar granulada has fully dissolved and the mixture just begins to steam and simmer around the edges — do not let it boil. This takes about 4–5 minutes.

Remove the Saucepan from the heat. Add the bloomed 2 ¼ tsp gelatina sin sabor en polvo un paquete estándar to the hot 2 cups crema pesada mixture and whisk immediately and thoroughly until the 2 ¼ tsp gelatina sin sabor en polvo un paquete estándar is completely dissolved, about 1–2 minutes. There should be no visible 2 ¼ tsp gelatina sin sabor en polvo un paquete estándar granules remaining. Add the 1 tsp extracto de vainilla pura and stir to combine.

If you used a 1 whole vaina de vainilla dividida y raspada, fish out and discard the pod. For the smoothest result, pour the mixture through a Sieve into a large Measuring Cups or Pitcher (Large) — this catches any undissolved 2 ¼ tsp gelatina sin sabor en polvo un paquete estándar or 1 tsp extracto de vainilla pura pod bits and makes it easy to pour into the Ramekins.

Let the mixture cool for about 5 minutes at room temperature, then carefully ladle or pour it evenly into your prepared Ramekins, filling each about three-quarters full.

Let the Ramekins cool to room temperature (about 20 minutes), then cover each loosely with Plastic Wrap and refrigerate for at least 4 hours, or overnight. The panna cotta is set when it no longer jiggles like liquid — it should have a gentle, uniform wobble all the way through, like firm Jell-O.

Combine the 2 cups bayas mixtas frescas o congeladas fresas, frambuesas o arándanos todos funcionan, ⅓ cup azúcar granulada, and 1 tbsp jugo fresco de limón in a small Saucepan over medium heat. Cook, stirring occasionally, until the 2 cups bayas mixtas frescas o congeladas fresas, frambuesas o arándanos todos funcionan break down and the sauce thickens slightly, about 8–10 minutes. Taste and adjust ⅓ cup azúcar granulada as needed. For a smooth coulis, press through a Sieve. Let cool, then refrigerate until ready to serve.

To unmold, run a thin Knife or small offset Spatula around the edge of each Ramekins to loosen the panna cotta. Place a serving plate face-down on top of the Ramekins, then confidently flip both together and give a gentle shake. The panna cotta should release cleanly. If it sticks, briefly dip the bottom of the Ramekins in warm water for 5–10 seconds, then try again.

Spoon 2 cups bayas mixtas frescas o congeladas fresas, frambuesas o arándanos todos funcionan coulis around the base of each panna cotta, scatter fresh 2 cups bayas mixtas frescas o congeladas fresas, frambuesas o arándanos todos funcionan on top, and add a sprig of 1 tbsp hojas frescas de menta if desired. Serve immediately, or keep refrigerated for up to 4 days.