2 leaves gelatine
568ml pot single cream
1 vanilla pod, split
1 tsp vanilla extract
85g white caster sugar
1 tbs brandy
300g fresh raspberries

1. Soak gelatine in a bowl of ice cold water until soft. Tip the cream, vanilla pod, vanilla extract and 50g sugar into a heavy based saucepan and bring to the boil, stirring to dissolve the sugar.

2. Take off the heat and add the soaked gelatine leaf and the brandy. Stir well until the gelatine has dissolved. Pass through a fine sieve into a jug and pour into 6 moulds (ramekins, dariole moulds or small glasses). Chill for at least 4 hrs to set.

3. Liquidise half the raspberries with the remaining sugar and 3 tbs water. Pass through a seive and set the sauce aside. To serve the panacottas, dip the moulds into a bowl of hot water to loosen them, then turn out onto plates. Drizzle the sauce around each pannacotta and scatter over a few whole raspberries.