• In a small bowl, combine the gelatin powder and 2 tablespoons of cold water and set aside.
• Combine the heavy cream, milk, and sugar in a saucepan over medium heat, stirring frequently to avoid a film forming on top.
• Once the mixture has reached 150℉, add in the gelatin mixture and stir until fully dissolved.
• Remove the mixture from the heat source and stir in the vanilla extract.
• Pour the mixture into ramekins or a silicone muffin mold and chill in the refrigerator for 8-24 hours.
• If you are turning the panna cotta out of a mold, it is easiest to submerge the bottom of the form in a bath of hot water for 10 seconds before inverting to get a clean release from the mold.

Raspberry Sauce

• To make the raspberry sauce, blend together the raspberries and lemon juice in a blender or using an immersion blender. Strain the sauce to remove the seeds and transfer to a pan to begin heating.
• Add the sugar to the pan and cook over medium heat while you prepare the cornstarch slurry by whisking together ½ teaspoon cornstarch and 1 tablespoon cold water.
• Once the mixture reaches 130℉, add the slurry to the sauce and stir until it begins to thicken.
• Remove the sauce from the heat and allow to cool for 30-60 minutes before pouring over the panna cotta.