Step 1

Bloom gelatin sheets in ice water.

Step 2

In a medium saucepan, combine heavy cream, whole milk, and sugar. Bring the mixture to boiling point on medium-high heat. Approximately 3-5 minutes. Stir occasionally. Don't let the mixture boil so hard or it will be separated.

Step 3

Remove the saucepan from heat.

Step 4

Gently squeeze the gelatin sheets to remove any excess water. Add bloomed gelatin to the cream mixture.

Step 5

Mix well using a whisk or a hand-held blender on slow speed.

Step 6

Strain the mixture through a fine sieve mesh.

Step 7

Carefully divide the cream mixture into 4 4-oz hemisphere molds.

Step 8

Place the panna cotta in the refrigerator to set, about 6 hours.

Step 9

In a small saucepan, combine all ingredients and bring to boil. Lower the heat and let the mixture simmer to reduce more than half (approx. 10 minutes).

Step 10

Remove from heat and let the raspberry sauce cool down to room temperature. Reserve for later use in an airtight container, under refrigeration.