Panna Cotta With Raspberry Jelly - cooking recipe

Ingredients

1 lb raspberries
1 cup sugar
2 tbsp orange liqueur
2 tbsp powdered, unflavored gelatin
1 1/2 cup heavy cream
1 tsp vanilla beans
4 None fresh mint sprigs
None None powdered sugar, to dust

Preparation

Place 14 oz of the raspberries in a pan with 1/4 cup of the sugar and the liqueur. Heat gently until the sugar has dissolved. Push through a fine-holed sieve to make a smooth puree then return to the clean pan and heat gently.
Remove from the heat and add 1 1/2 tbsp of the gelatin, stirring until dissolved. Leave to cool for 30 mins then divide between four serving glasses. Rest the glasses at a slight angle in the fridge and chill for 3-4 hrs until set.
Put the cream, remaining sugar and vanilla bean in a pan and bring to a boil. Remove from the heat and cool slightly. Add the rest of the gelatin then stir until dissolved. Leave to cool for 30 mins then pour over the set raspberry jelly. Chill in the fridge for 4 hrs until set
Serve decorated with the remaining raspberries, mint sprigs and a light dusting of powdered sugar.