• Soak the gelatin sheets in a bowl of cold water for about 5-10 minutes. While the gelatin is softening, pour the fresh heavy cream into a small saucepan.
• If, like me, you have chosen the vanilla bean, you will need to cut it lengthwise. Remove the seeds by scraping them out with the tip of a knife and add the vanilla bean to the whipping cream (or add 2 tablespoons of vanilla extract directly to the cream)
• Finally, add the granulated sugar.
• Stir and cook over low heat - without boiling - for about 10 to 15 minutes. Then turn off the heat and remove the vanilla bean.
• Pour the cream into a bowl and add the gelatin. Drain it first thing and squeeze it lightly and gently with your hands. Finnally dip them into the bowl of hot cream. Stir with a whisk until the gelatin is completely dissolved.

HOW TO SERVE

• Take 4 everyday drinking glasses and moisten them with cold water, then drain them. Place them in a bowl with a rolled up sheet in the middle. Place the glasses so that they are at an oblique angle. Pour the panna cotta into the glasses. Allow to cool at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours.

THE RASPBERRY SAUCE

• Place the raspberries in a food processor. Then add the granulated sugar. Finally add the lemon juice. Blend until you have a fairly smooth sauce.
• Using a strainer, strain the raspberry sauce. Then place it in a small saucepan and cook over very low heat until the sugar has dissolved (about 5 minutes).
• You can store the raspberry sauce in the refrigerator. Before serving, place the raspberry sauce on top of the panna cotta. Add a couple of whole raspberries as decoration and serve.