​Panna Cotta with Raspberry Purée

Method

1. Place the cream, sugar and vanilla in a pot and bring to boil. Reduce heat and simmer for about 8 minutes.
2. Soak the gelatine in hot water, stirring to dissolve. Remove the vanilla pod from the cream and take the pot off the heat.
3. Add the gelatine to the vanilla cream and stir until dissolved and well mixed in. Rinse out 4 moulds cups with cold water, fill with vanilla cream and chill for 4 to 5 hours.
4. Blitz raspberries in the blender until smooth then pour into a small pot. Add sugar and bring to boil slowly over medium heat then turn to low heat. Continue stirring for about 3 minutes until sugar is dissolved.
5. Pour raspberry sauce through a sieve on top of the bowl, use a spoon to press the raspberry mixture through.
6. Knock out the panna cotta onto dessert plates and serve with the raspberry puree. Dust with either little icing sugar or grating.
7. Chocolate or sprinkling of pistachio nut.
8. The purée is similar to coulis. Very smooth without lumps and seeds.