Raphael Dequeker's Panna Cotta

Panna Cotta Ingredients
4 cups heavy cream
2/3 cup sugar
1 vanilla bean
3 teaspoons gelatin (approx. 1 1/4 envelopes)
½ cup cold milk

Topping Ingredients
2 cups raspberries
8 teaspoons superfine sugar

Panna Cotta

1. In a heavy saucepan, combine cream, 2/3 cup sugar and vanilla bean seeds (split the vanilla bean lengthwise, scrape out the seeds and whisk into the cream mixture).
2. Warm on medium heat. Do not boil.
3. Sprinkle the gelatin over the cold milk in a bowl, stir occasionally, then let stand for 1 to 2 minutes.
4. Stir the gelatin into the warm cream until completely mixed. Remove from heat.
5. While stirring, pour mixture into ramekins or wine glasses and refrigerate for at least 2 hours before serving.

Topping

1. Puree the raspberries.
2. Strain the mixture through a fine sieve.
3. Stir in the sugar until it is well dissolved.
4. Pour on top of the Panna Cotta before serving.

Makes: 10 servings