Vanilla Panna Cotta with Raspberry Sauce

In a small bowl, mix gelatin powder with the cold water. Mix well. Set aside for 5 minutes.

In a saucepan, warm heavy cream, granulated sugar, and vanilla extract over small-high heat. Stir occasionally until the granulated sugar is dissolved.

Add the gelatin mixture into the heavy cream mixture. Keep stirring until its completely dissolved.

Pour into glasses or bowls. Cover with plastic wrapper. Chill until its firm.

Serve with raspberry sauce and garnish with mint leaves.

For the raspberry sauce:

In a saucepan, mix raspberries and sugar. Heat until boiling for more or less 10 minutes. Stir occasionally.

Add the lemon juice. Mix well.

Remove from heat. Pour through a fine-mesh strainer into a bowl. Cover and chill in the refrigerator.