Panna Cotta with Raspberry Coulis

• Dissolve the gelatine powder in 1/4 cup of cold water in a small bowl 
• Gently heat the milk, cream, sugar and vanilla in a pan until the sugar is dissolved, but the milk is still only warm, not boiling or simmering.
• Stir the dissolved gelatine into the warm cream liquid until well incorporated and fully dissolved
• Remove from the heat before it becomes too hot and pour evenly into six pudding moulds or serving glasses
• Place in the fridge to set.  This will take at least an hour.
• For the Raspberry Coulis

• Dissolve the gelatine powder in a little cold water
• Add the sugar, raspberries and 1/4 cup cold water to a pan and gently bring to a boil.  Gently squish the raspberries to a pulp with a wooden spoon
• Once the raspberries disintegrate, push them through a fine-mesh sieve into a bowl to create the coulis
• Once you only have the seeds in the sieve, pour the coulis back into the pan and gently warm it.  As you do so, stir through the dissolved gelatine.  Stir until thoroughly combined and dissolved.
• Allow to cool slightly and then pour the coulis into sterilised containers for storage in the fridge.  The gelatine will thicken the coulis in the fridge.  If it is a little thick, then simply re-warm the coulis with 1/4 cup of water and bottle again.
• Serve cold from the fridge over your  Panna Cotta
• It’s also wonderful served over ice cream!

Enjoy!