RASPBERRY PANNA COTTA

1- Soften the gelatin sheets in cold water. Place the gelatin sheets in a bowl of cold water for about 3-5 minutes until they become soft and pliable.

2- Combine cream, sugar (50g), and vanilla in a saucepan. Place the saucepan over medium heat and bring the mixture to a simmer. Do not let it boil.

3- Remove the saucepan from the heat and add the softened gelatin. Once the mixture is simmering, remove the saucepan from the heat and stir in the softened gelatin. Make sure the gelatin is completely dissolved.

4- Pour the mixture into serving cups. Carefully pour the panna cotta mixture into individual serving cups or ramekins.

5 - Refrigerate the panna cotta for several hours or overnight. Place the panna cotta in the refrigerator and allow it to chill for at least 4 hours, or overnight for best results.

6- Make the raspberry coulis. While the panna cotta is chilling, prepare the raspberry coulis. In a blender, combine the raspberries and  17g of sugar. Blend until smooth. If the coulis is too thick, add a little water to thin it out.

7- Pour the coulis over the panna cotta and serve.

Once the panna cotta is chilled, pour the raspberry coulis over the top. You can also garnish with fresh berries, if desired.