• Spray 12 cavity cannele silicone molds with flavorless oil to prevent sticking. Set aside. Each cavity can hold about ⅓ cup (80ml) of the panna cotta mixture.

Prepare the vanilla panna cotta.

• Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
• In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
• Add gelatin to the milk mixture and stir until the gelatin has completely dissolved. Divide evenly into the silicone molds. Refrigerate for about 2-4 hours to set slightly.

Prepare the raspberry sauce.

• Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 3-5 minutes until slightly thickens. Remove from heat and sieve to remove seeds.

Prepare the raspberry panna cotta.

• Dissolve gelatin in 2 tbsp cold water and let it swell for 5 to 10 minutes.
• In a medium saucepan bring the cream, milk, raspberry sauce and sugar to a simmer over medium-low heat (Do not boil). Let cool for 5 minutes before adding the gelatin.
• Add gelatin to the raspberry mixture and stir until the gelatin has completely dissolved.
• Divide the mixture evenly over the vanilla panna cotta.
• Refrigerate to set completely for at least 4 hours or overnight.
• Before serving, unmold the panna cotta and invert them onto serving plates. Serve as is or with fresh raspberry sauce and fresh raspberries. Enjoy!