- 900 ml/1 ½ pints/3 ½ cups double/heavy cream
- 1 vanilla pod/bean, split
- 100 g/3 ½ oz. / ½ cup caster/superfine sugar
- zest of 1 lemon
- 3 sheets gelatine
- 5 tbsps. milk
- 450 g/1 lb. /3 cups raspberries
- 3-4 tbsps. icing/confectioners· sugar, to taste
- 1 tbsp. lemon juice
- extra lemon zest, to decorate
Put the cream, vanilla pod/bean and sugar into a saucepan. Bring to the boil, then simmer for 10 minutes until slightly reduced, stirring to prevent scalding. Remove from the heat, stir in the lemon zest and remove the vanilla pod.
Soak the gelatine in the milk for 5 minutes or until softened. Squeeze out any excess milk and add to the hot cream. Stir well until dissolved.
Pour the cream mixture into six ramekins or mini pudding moulds and leave in the refrigerator for 4 hours or until set.
Meanwhile, put 175 g/6 oz. /1 ½ cups of the raspberries in a food processor with the icing/confectioners· sugar and lemon juice. Blend to a puree, then pass the mixture through a sieve. Stir in the remaining raspberries with a metal spoon or rubber spatula and chill in the refrigerator until ready to serve.
To serve, dip each of the moulds into hot water for a few seconds, then turn out onto individual serving plates. Spoon some of the raspberry sauce over and around the panna cotta.
Decorate with extra lemon zest and serve.