1/4 ounce (7 g) gelatin sheets
3 1/2 tablespoons (52 ml) cold water
2 cups (470 ml) whipping cream
1 vanilla bean
2 ounces (57 g) white caster sugar
9 ounces (255 g) fresh raspberries
2 ounces (57 g) white sugar
1 lemon, juice
Soak the gelatin in a bowl with cold water for three to five minutes.
Bring whipping cream to a simmer in a small saucepan over medium heat.
Cut the vanilla bean along its length and remove the seeds by scraping with the tip of a knife, then add seeds and the scraped bean husk to the heavy cream, stir to incorporate.
Add sugar to the saucepan with the cream and simmer over low heat, without boiling for 10-15 minutes then turn off the heat and remove the vanilla bean husk.
Transfer hot cream to a mixing bowl, squeeze and add the softened gelatin, whisking to incorporate.
Pour panna cotta mixture into serving dishes and chill completely to set. Serve with raspberry sauce.
For an interesting presentation; tilt a clear serving dish (such as a glass) at a 45 degree angle to set and serve with the dish in an upright position.
Blend the raspberries, sugar and lemon in a blender until smooth.
Strain the blended sauce into a saucepan and warm over low heat for five minutes or until the sugar has melted. Remove from heat and chill completely before serving.
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