2 leaves gelatine, soaked in cold water
½ litre double cream
2 vanilla pods, split and scraped out
200g fresh raspberries
1 tablespoon icing Sugar
Boil the cream, milk, sugar and vanilla pods. Take off the heat and add the gelatine, pass through a fine sieve and cool over ice in a bowl stirring occasionally until the mix starts to thicken. Pour the mix into the glasses and set in the fridge. Sprinkle the raspberries with icing sugar and turn with a spoon, gently breaking the raspberries. Just before serving, place a generous spoonful of raspberries on top of the panna cotta.