Vanilla Bean Panna Cotta with Raspberry Gelée

My craving and numerous plans to make this came to an end last night as I finally made it. I must confess my avarice for doubling the recipe so I can come with a bigger loot thus enabling me to dig into it whenever I so please. It's a good thing Lola is pretty busy now-a-days so I don't really expect her to see this or she'll be jealous. She loves anything jell-o or jell-o-y but I can be really evil though and show her pictures tomorrow ha ha ha... Yet the foodie in me who loves to share my creations will save some for her.

Vanilla Bean Panna Cotta and Raspberry Gelée

Panna Cotta

1 cup milk

1 cup heavy cream

½ cup granulated sugar

3 tbsp powdered gelatin

1 vanilla bean (I used Madagascar vanilla bean so it is more flavorful and aromatic)

In a small bowl, combine gelatin with 6 teaspoons water.

Using a paring knife, slit open the pod length wise then scrape off the paste.

In a saucepan, combine milk, heavy cream, vanilla paste and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Reduce heat and simmer for 2 minutes. Turn off heat and set aside.

Raspberry Gelée

1½ cups fresh or (thawed) frozen raspberries

3/4 cup granulated sugar

¾ tsp powdered gelatin

In a small bowl, combine gelatin with 1 teaspoon water.

Puree raspberries in a food processor or blender until smooth. Pour puree into a strainer to remove seeds. In a saucepan, combine raspberry puree and sugar, and simmer until reduced to 1 cup. Remove from heat and pour half of the juice into a container. Add the gelatin to the remaining juice, stirring until dissolved. Strain mixture into a measuring cup and let it cool to room temperature.

Raspberry Reduction

In a saucepan over medium heat, reduce the remaining ½ cup of raspberry puree until it thickens to a syrup consistency, about 2 tablespoons.

Assembly

Place a loaf pan on a flat and level surface in the refrigerator.

Pour a 3/8-inch layer of cream mixture into the pan and chill for 30 minutes or until set.

Pour a 1/4-inch layer of raspberry puree, and chill for 30 minutes or until set. Continue to pour and chill two more layers of cream mixture, sandwiching one layer of raspberry gelée

When ready to serve, dip loaf pan in warm water for 10 to 15 seconds to loosen the panna cotta. Place a plate over the loaf pan , flip upright and remove pan.

Use a dry, hot knife to slice. Garnish with fresh raspberries and drizzle with raspberry reduction.