Panna cotta with raspberries
* 300ml cream
* 30g caster sugar
* 1 vanilla pod, split lengthways
* 1 leaf gelatine
* raspberries, to serve
1. Put the cream, sugar and vanilla pod in a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse.
2. Meanwhile put the gelatine leaf into a bowl of water. After 3-4 minutes it will have softened completely. At that point, take it out of the water and put into the saucepan with the hot cream.
3. Whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine.