Panna Cotta With Raspberry Coulis (Panacotta)

Directions

1. Pour cream in a container
2. Cut vanilla beans in half lengthwise
3. Scrape meat of beans from inside of pods
4. Add in scrapings along with pod to cream
5. Store in refrigerator for 24 hrs to allow vanilla to infuse with cream
6. Place sheets of gelatin in deep dish with some cool water to moisten gelatin and soften it
7. Remove vanilla bean pods from cream
8. Pour cream into pan over slow fire
9. Add in sugar and mix well
10. Heat till cream comes to a boil
11. Remove from heat and add in previously liquid removed gelatin
12. Mix till gelatin has completely blended with cream
13. Distribute creme fraiche among bowls or possibly individual ramekins.
14. Cold at room temperature then store overnight in refrigerator.
15. Remove bowls from refrigerator and unmold onto platter. To unmold, run blade of knife between ramekin and panna cotta. Dip bowl several seconds in hot water to help unmold. Be careful not to leave in hot water for too long or possibly
16. panna cotta will liquefy.
17. Cover bottom of 4 plates with raspberry coulis
18. Place each panna cotta in center
19. Place a tiny leaf of fresh mint on top.