Ingredients (makes 4)
For the panna cotta
3 gelatine leaves
250ml double cream
1 tonka bean, grated
For the coulis
splash raspberry liqueur
4 sprigs fresh mint
icing sugar, to dust
For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, grated tonka bean and sugar into a pan and bring to a simmer.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four glass ramekins and leave to cool. Place into the fridge for at least an hour, until set.
For the sauce, place the sugar, water and raspberry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
Take the pan off the heat and add 300g of the raspberries. Using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl.
To serve, spoon the coulis on top of each of the tonka bean mixes, and garnish with the remaining fresh raspberries and a sprig of mint. Dust with icing sugar.