Creamy Raspberry Panna Cotta
Heat 2 cups of the heavy cream, 1/4 cup of sugar and 1 teaspoon vanilla in a saucepan, stirring occasionally until sugar is dissolved. Sprinkle 1 packet gelatin over 3 Tablespoons cold water in a let stand at least 5 minutes. Stir the gelatin into the warm cream mixture until it’s completely dissolved. Pour into dessert molds or dishes, cover lightly and chill three hours.
About 20 minutes before panna cotta in fridge is set, repeat steps 1-3 with remaining cream, sugar, vanilla, water and gelatin. Allow to cool to lukewarm while panna cotta in fridge finishes setting. Remove panna cotta from fridge. Spoon raspberry pastry filling over set panna cotta, dividing evenly between dishes (spread to edges to allow filling to show through or leave in center to “hide” filling). Gently pour cooled cream mixture over filling. Place back in fridge and allow to set for 4-5 hours. Remove from fridge when ready to serve. Garnish with shaved chocolate and sprigs of mint