how to make

Panna Cotta

Make a vertical slit down the length of the vanilla bean. Hold down the tip of the bean and scrape out the seeds. Keep aside.

Add cold milk to a saucepan. Sprinkle gelatin over it and allow it bloom, about 5 minutes.

Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve.

Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.

When the sugar and gelatin has almost dissolved, add the vanilla bean seeds and pod to the saucepan.

Whisk in the cream and combine well. Heat gently for about a minute or two till the cream is hot but isn't scalding or boiling and then turn off the flame.

Remove the vanilla pod and strain the mix.

Divide the mix into four 3 ounce ramekins or jars.

Refrigerate for 6-8 hours or overnight for best results.

Add raspberries and sugar to a saucepan over medium heat. Heat and allow the sugar to dissolve and the compote to slightly thicken, about 4-5 minutes.

Stir occasionally. Turn off the heat and mix in the freshly squeezed lemon juice.

To demould, run a knife along the side of the jar to loosen the panna cotta.

Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds

Then carefully invert it onto a plate and demould.

Serve topped with raspberry compote.