Panna Cotta With Raspberry Sauce - cooking recipe

Ingredients

4 sheets gelatin or 1 tbsp powdered gelatin
2 cups heavy cream
1 1/4 cups 2% or whole milk
2/3 cup granulated sugar
1 None vanilla bean, seeds scraped out
5.25 oz rasberries
8 leaves fresh mint, to garnish

Preparation

For the panna cotta, bloom gelatin in cold water for 5 mins to soften. Heat 3/4 cup cream, 3/4 cup milk and 1/2 cup sugar. Add vanilla bean seeds. If using sheet gelatin, squeeze out any excess water. Add gelatin to hot liquid and gently melt. Add remaining cream and milk and let cool for 1 hour. Strain into 8 serving glasses then chill for 4 hours or until set.
For the sauce, puree berries with remaining sugar then strain. Pour over panna cotta and serve immediately, garnished with mint leaves.