Prep – 15 min | Cook time – 15 min | Refrigeration time – 4 hours
Difficulty - Easy | Yields - 6 servings
 
Ingredients:
¼ cup water
3 ½ tsp powdered gelatin
3 ¼ cups heavy cream
¾ cup powdered sugar
1 RODELLE VANILLA BEAN, split length wise
1 piece lemon rind
2 pints fresh raspberries
2 tbsp powdered sugar
 
 
Method:
·  Place the water in a small bowl and sprinkle with powdered gelatin; stir once and set aside for 5 minutes.
·  Scrape the seeds from the RODELLE VANILLA BEAN and place both the pod and seed into a saucepan with the cream, sugar and lemon rind.
·  Simmer for about 5 minutes, stirring gently,
·  Add the gelatin to the cream mixture and heat through. Stirring for 2-3 minutes more, making sure the gelatin is completely dissolved.
·  Strain the liquid into a pitcher, discarding the lemon rind.
·   Pour mixture into 6 compote glasses or dessert dishes and refrigerate for at least 4 hours.
·    Just about 1 hour before serving, toss the raspberries with the powdered sugar and place in the refrigerator.
·    To serve, top the Panna Cotta with the macerated raspberries and enjoy.