Pretty In Pink Panna Cotta - cooking recipe

Ingredients

1 1/2 cups plain yogurt
1/2 cup buttermilk
1 1/4 teaspoons unflavored gelatin (I use Knox brand)
2 tablespoons cold ice water
2 tablespoons sugar (taste if you want it sweeter)
1 vanilla bean, using the seed paste scraped from the inside of the pod
1 tablespoon raspberries, plus
1 -2 tablespoon raspberries, more for the garnish (thawed frozen ones work best for an easy puree)

Preparation

NOTE: You will need a small sieve or strainer.
Mix together the yogurt and the buttermilk in a medium bowl.
To create the gelatine, put the cold water into a small bowl and sprinkle the gelatine over it. Let that sit for 5 minutes, then put it in the microwave on regular power for 30 seconds.
In another little bowl; mix together the sugar and the vanilla bean paste.
Using your sieve, mash the 1 TBSP raspberries into the sugar-vanilla bowl to create a puree and keep the seeds out. Mash very hard until all of the raspberries are pureed then scrape the bottom of your sieve of any remaining puree.
Mix vanilla sugar and raspberry puree together well then pour in (little by little so it is tempered) your gelatine into the mix. Stir to blend.
Pour the raspberry mix into the yogurt mix and stir well. Pour the mix into little molds or teacups for a cute presentation.
Chill the dishes in the fridge for at least 3 hours or overnight.
Serve in cute dishes or you may unmold them by dipping the dishes into hot water for 1 second then invert onto a serving plate.
Garnish with the rest of the raspberries.