200ml double cream
1 gelatin leaf
35ml whole milk
25g caster sugar
2 ¼ pint pudding moulds
Half a vanilla pod, split into halves
For the Panna Cotta:
Soak the gelatin leaf in cold water.
Heat the milk and cream to nearly boiling (making sure it doesn’t boil), then remove from the heat. Add the sugar, vanilla and gelatin and stir to dissolve.
Strain & pour into small ¼ pint pudding moulds.
For the raspberry coulis:
Blend the raspberries in a blender and put through a sieve. Use the back of a spoon to help get all the liquid out.