Directions

1. Sprinkle the gelatin powder over the milk in a small bowl, stirring until the gelatin has fully dissolved. Set aside.
2. In a saucepan, combine the cream and 100g sugar. Heat over medium heat, but do not bring to a boil. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod as well.
3. Just before the cream mixture begins to boil, remove the vanilla pod, add the gelatin-milk mixture, and stir over medium-low heat for 1 minute to ensure the gelatin is completely integrated. Strain the mixture through a fine sieve to remove any lumps.
4. Lightly grease six ramekins and pour the cream mixture evenly among them. Refrigerate for at least 3 hours, but preferably overnight, to set.
5. In a saucepan, combine the frozen raspberries, 200g sugar, and the juice of one lemon. Cook over medium heat, stirring and mashing the raspberries until you achieve a sauce consistency with no whole berries remaining. Strain the sauce through a sieve to remove seeds, then chill in the fridge until ready to serve.
6. To serve, run a knife around the edges of the ramekins and quickly dip each one in hot water to help loosen the panna cotta. Invert each onto a plate. Spoon some of the raspberry sauce around the panna cotta and garnish with fresh raspberries.