1 Place the cream, sugar, vanilla seeds and the vanilla pod in a pot and bring to the boil. Simmer on a low heat for about 8 minutes.
2 Soak the gelatine in cold water. Remove the vanilla pod from the cream and take the pot off the heat.
3 Wring out the gelatine well, add to the vanilla cream and stir until dissolved. Rinse out 4 moulds with cold water, fill with vanilla cream and chill for 5 hours.
4 Puree the raspberries and sieve. Knock out the panna cotta onto dessert plates and serve with the raspberry sauce. Dust with a little icing sugar if you wish.