12 oz heavy whipping cream (organic, with no added ingredients if you can find it)
설탕 3 tbsp
1 whole vanilla bean, split
3/4 to 1 tsp gelatin (powder)
(water, to soften gelatin)
1 cup fresh or frozen raspberries
설탕 2 tbsp
Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat, then add the softened gelatin and stir.
Heat until the gelatin is completely dissolved, then remove from heat and take out the vanilla bean. Pour into ramekins, or small containers which have been rinsed with water (according to Manu, this will help the Panna Cotta to release afterwards.)
Set in fridge to set for at least 4 hours, but preferably overnight.
Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot, over medium high heat for about 8 minutes. Remove from heat, and taste for sweetness, adding more sugar if desired. Press through a sieve to remove seeds, and keep sauce to serve on/with the Panna Cotta.
When ready to serve, unmold onto a serving plate and serve with the raspberry syrup.