Pannacotta with Raspberries

• 30 g gelatine
• 1 vanilla pod, halved lengthways and seeds scraped out
• 300 ml

Soak the gelatine in cold water for a few minutes until soft then squeeze out the excess water.

Scrape the seeds from the vanilla pod into the milk and bring it to the boil with the sugar and vanilla pod.

Remove from the heat, put in the gelatine and stir until it has dissolved.

Leave to cool, then whisk in the cream.

Pour into shallow moulds (6-8 cm ramekins or