Panna Cotta with Raspberry Sauce
Slit vanilla pod lengthwise. Combine cream with sugar and vanilla pod in a saucepan and bring to a boil, stirring. Simmer for about 8 minutes on medium heat. Soak gelatine in cold water. Remove vanilla pod from cream. Squeeze gelatine and add to hot vanilla cream, stir until dissolved. Pour vanilla cream into four small molds (each about 150 ml) (approximately 2/3 cup), cover and refrigerate for 6 hours.
Clean raspberries. Set some berries aside for garnishing, purée the rest in a blender. Strain through a fine sieve. Combine puree with raspberry liqueur and powdered sugar to taste. Briefly dip molds into hot water and invert panna cotta onto plates. Drizzle wtih raspberry sauce and garnish with fresh berries and chocolate. Serve.