CREAMY PANNA COTTA WITH RASPBERRY SAUCE AND FRESH BERRIES
Steps:
- Stir together gelatin and ½ cup milk in a small pan, stir to remove lumps. Let rest for 10 minutes to rehydrate. Split vanilla bean down the length of the bean and scrape seeds from the pod. Combine remaining 1 cup milk, heavy cream, and vanilla bean in a sauce pot; add vanilla bean and seeds. Cook over medium low heat, bring to a simmer. Add sugar stir to dissolve. Remove from heat and allow to steep for 10 minutes. Cook small pan of gelatin and milk over low heat. Stir till gelatin dissolves and add to milk and cream mixture, whisk to combine. Strain to remove vanilla bean and lumps. Pour into individual (6oz) ramekins. Refrigerate till cooled and set. To serve, loosen edges of the cup with a knife and invert onto a plate. Decorate the plate with raspberry sauce and fresh berries
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