Makes 4-6

For the panna cotta

1 vanilla pod (or 1-2 teaspoons of vanilla essence)

300ml double cream

135ml whole milk

70g caster sugar

2 gelatine leaves

For the raspberry topping

300g raspberries

1 teaspoon of corn flour

35g caster sugar

For serving

Shortbread rounds

To make the panna cotta

1. Use a knife to split the vanilla pod lengthways.
2. Use a teaspoon to scrape out the vanilla seeds.
3. Put the gelatine leaves in a bowl of cold water.  They will take about 5 minutes to soften.
4. Whilst the leaves are softening, pour the cream and milk into a pan and add the sugar and vanilla seeds.
5. Heat the mixture until its is hot, but not boiling.
6. Reduce the heat to low.
7. Remove the gelatine leaves, one at a time, from the bowl of water, and remove any excess liquid by squeezing them with your hands.
8. Add the leaves to the creamy liquid and stir until the gelatine has dissolved.
9. Remove from the heat and set aside to cool.
10. Once the creamy mixture is cool, use a fine sieve to strain the liquid into a jug.  This will catch the vanilla seeds and any gelatine that hasn't properly dissolved!
11. Share the liquid between 4-6 dessert glasses or ramekins.
12. Chill in the fridge for at least 3 hours.

To make the raspberry topping

1. Place the raspberries, sugar and cornflour in a pan. Stir to combine.
2. Cook over a medium heat, until the raspberries release some juices and soften.
3. Set aside to cool.

To assemble the panna cotta

1. Once the panna cottas have set and the raspberry topping has cooled, spoon the raspberry mixture on top of the panna cotta.
2. Return to the fridge until you are ready to serve them.