Vanilla bean panna cotta

Vanilla bean panna cotta. Photo / Supplied

Serves 4

1 tsp gelatine powder
1 Tbsp water
2 cups pouring cream
1/2 cup icing sugar, sifted
1 vanilla bean, split and scraped*
1 x 150g punnet raspberries

Place the gelatine in a bowl, pour over the water and allow to stand for 5 minutes.

Place the cream, icing sugar and vanilla bean and seeds in a saucepan over medium heat and bring to the boil.

Add the gelatine mixture and stir to dissolve.

Remove the vanilla bean and pour mixture into 4 x 1/2 cup-capacity lightly greased moulds.

Refrigerate for 4-6 hours or until firm.

Remove from the fridge 5 minutes before serving.

Remove from the mould and serve with the raspberries.

* To scrape the seeds from a vanilla bean, use a small, sharp knife to cut the bean in half. Run a butter knife down the cut sides to remove the seeds.