3 tbsp water
1 tbsp powdered gelatin
4 cups heavy cream
1 tsp vanilla extract
1/2 cup sugar
In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir).
Meanwhile, in a medium saucepan, heat the cream and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar.
As soon as it simmers, turn off the heat and add the gelatin mixture and vanilla, stirring to dissolve the gelatin.
If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved.
Pour the mixture into cups of choice leaving room for raspberry glaze. Chill.
5 tbsp raspberry jam
2 tsp gelatin
2 tbsp water
4 tbsp water or raspberry liquor
In a small bowl, combine the 2 tbsp water and gelatin and let soak about 10 minutes (do not stir).
Gently heat raspberry jam and remaining liquid in a small saucepan until thinned out.
Remove from heat and add gelatin mixture. Stir until gelatin dissolves.
Let mixture sit at room temperature until it cools down slightly, then pour over panna cotta. Let finished dessert chill until glaze sets.