Panna cotta with raspberry sauce

Australia's multicultural communities have added a lot of spice to our food scenes. Here is a recipe from one of our oldest ethnic communities, the Italian Australians.

Panna cotta with raspberry sauce

Ingredients
For the panna cotta
3 gelatin leaves
250 ml milk
250 ml double cream
1 vanilla pod
25 g sugar

For the sauce
175 g sugar
175 ml water

Cherry liqueur
350 g raspberries

Method
To make the panna cotta:
1. Soak the gelatin in cold water until soft.
2. Simmer the milk, cream, sugar, vanilla pod and seeds. Then remove the vanilla pod.
3. Add the gelatin (with water squeezed out) to the pan. Take off the heat and stir until the gelatin has dissolved.
4. Pour the mixture into four cups and leave to cool. Put into the refrigerator for at least an hour or until set.

To make the sauce:
5. Bring the sugar, water and cherry liqueur to the boil. Reduce the heat and simmer until the sugar has dissolved.
6. Take the pot off the heat and add half the raspberries. Then blend the sauce until smooth.
7. Pass the sauce through a sieve and stir in the remaining raspberries.
8. Turn the panna cotta out to serve. Spoon over the sauce and garnish if required.