Panna Cotta

Method

1. Soak the gelatine. Let the sheets soften in cold water for 5 minutes.
2. Heat the cream. Slowly warm cream, milk, sugar, the scraped vanilla seeds and the pod until almost boiling. Steep 5 minutes.
3. Stir in the gelatine. Remove the pod, squeeze out the gelatine and stir it into the warm cream until dissolved.
4. Fill and chill. Pour into four molds or glasses, cool, then refrigerate at least 4 hours.
5. Cook the coulis. Bring raspberries, sugar and lemon juice to a quick boil, purée and press through a sieve.
6. Serve. Dip the molds briefly in hot water, turn out onto a plate and spoon the coulis over.