2 leaves gelatine
568ml pot single cream
1 vanilla pod, split
1 tsp vanilla extract
85g/3oz white caster sugar
1 tbsp dark rum
300g/10oz fresh raspberries
Soak the gelatine in a bowl of ice cold water until soft. Tip the cream, vanilla pod, vanilla extract and 50g/2oz sugar into a heavy-based saucepan and bring to the boil, stirring to dissolve the sugar.
Take off the heat and add the soaked gelatine leaf and the rum. Stir well until the gelatine has dissolved. Pass through a fine sieve into a jug and pour into 6 moulds (ramekins, dariole moulds or small glasses). Chill for at least 4 hours to set.
Liquidise half the raspberries with the remaining sugar and 3 tbsp water. Pass through a sieve and set the sauce aside. To serve the panacottas, dip the moulds into a bowl of hot water to loosen them, then turn out onto plates. Drizzle the sauce around each pannacotta and scatter over a few whole raspberries.
266 kcalories, protein 6g, carbohydrate 20g, fat 18g, saturated fat 11g, fibre 1g, added sugar 15g, salt 0.1g