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A silky set cream that wobbles when you tap the plate, served under a sharp raspberry sauce. Five minutes of work and a night in the fridge.
Sprinkle the 7 g gelatin over 4 tablespoons of cold water in a small bowl and leave it for 5 minutes until it swells into a soft sponge.
Heat the 500 ml cream, the 150 ml milk and the 0.4 cup sugar in a saucepan over medium heat for 4 to 5 minutes, stirring until the sugar dissolves and steam rises. Keep it below a boil or the cream will split.
Take the pan off the heat, add the bloomed gelatin and the vanilla and stir for 1 minute until completely smooth with no visible strands.
Pour through a fine sieve into 4 glasses or 150 ml moulds. Cool to room temperature, then refrigerate for at least 4 hours until just set with a gentle wobble in the middle.
Simmer the 200 g raspberries with the 0.2 cup powdered sugar and the juice of the half lemon for 4 minutes, mash lightly and cool. Spoon over each panna cotta before serving.
