Vanilla Panna Cotta
1-Spray 5 ramekins with cooking spray, then: Spray 5 ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving just a light residue behind. Set aside.
2-In a small bowl, whisk together the: In a small bowl, whisk together the agar agar and water. Set aside.
3-Add the heavy cream and sugar to: Add the heavy cream and sugar to a medium saucepan and set over medium heat. Bring the mixture to a boil, whisking every so often.
4-Once the cream and sugar mixture reaches: Once the cream and sugar mixture reaches a boil, whisk in the agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over, stirring constantly.
5-Remove the saucepan from the heat, then: Remove the saucepan from the heat, then whisk in the vanilla and salt.
6-Pour the panna cotta mixture evenly between: Pour the panna cotta mixture evenly between the prepped ramekins and let cool at room temperature for about 30 minutes. Cover each ramekin with plastic wrap, then transfer to the refrigerator to set overnight, at least 6 hours.
7-Invert the panna cotta onto serving plates: Invert the panna cotta onto serving plates or serve directly in the ramekins. Top with berry topping and enjoy!

Berry Coulis
8-Add the berries, sugar, cornstarch, water, and: Add the berries, sugar, cornstarch, water, and lemon juice to a blender and blend until smooth. Alternatively, blend smoothly using an immersion blender or food processor, as needed.
9-Strain the berry mixture through a fine: Strain the berry mixture through a fine sieve mesh into a small saucepan.
10-Cook for 4 minutes over medium heat,: Cook for 4 minutes over medium heat, stirring constantly with a whisk or rubber spatula to prevent it from burning to the pan.
11-Once thickened, remove the saucepan from the: Once thickened, remove the saucepan from the heat and whisk in the vanilla extract.
12-Allow the berry coulis to cool to: Allow the berry coulis to cool to room temperature for 30 minutes before serving. Or, if making ahead, refrigerate until ready to serve.