Pour milk into a shallow container. Sprinkle gelatin over the top evenly. Leave to dissolve.

Over medium low heat, bring cream and 1/4 cup sugar to a very gentle simmer,to where there are small bubbles beginning to appear at the edge of the pan. Remove from heat. Add vanilla. Mix with the gelatin mixture and whisk briefly until smooth. Pour into ramekins and place in the fridge for a few hours.

Place raspberries, 1/2 cup sugar and 1/4 cup water into a medium saucepan. Bring to a boil, stirring occasionally. Simmer until mixture has reduced by about a quarter. Put the sauce through a sieve. Cool.

Drizzle sauce over panna cotta before serving.

The panna cotta can also be topped with passion fruit coulis. Recipe here.