Vanilla Panna Cotta with Raspberry Coulis

Instructions

1. 1

   Put the 3 gelatin sheets in a small bowl of cold water and leave to soften for 5 minutes.

   ~5 min

   Chef's tip
2. 2

   Split the vanilla pod lengthways and scrape the seeds into a saucepan with the 500 ml double cream and 25 g sugar. Add the empty pod too. Warm over low heat for 5 minutes, stirring, until steaming and the sugar has dissolved. Do not let it boil.

   ~5 min

3. 3

   Squeeze the softened gelatin sheets dry and whisk them into the warm cream until completely dissolved, about 1 minute. Remove the vanilla pod.

   ~1 min

4. 4

   Pour the cream through a fine-mesh sieve into a jug, then divide between 4 ramekins. Cool to room temperature for 20 minutes, then refrigerate for at least 4 hours until set.

   ~260 min

5. 5

   While step 4 rests

   While the panna cotta sets, blend or mash 200 g raspberries, then press through a sieve to remove the seeds. Chill the coulis.

   ~8 min

6. 6

   Spoon the raspberry coulis over the set panna cotta and top with the remaining 50 g raspberries.

   ~3 min

   Chef's tip