Place gelatin sheets in a bowl with the cold water and allow to sit for 5-10min.

Meanwile, mix together the cream,sugar and vanilla (seeds scraped from the pod) in a saucepan and allow to simmer.

Remove the gelatin from the water, squeezing out any excess water.

Remove the cream mixture from the heat and stir in the gelatin until dissolved and mixed in properly.

Place glasses in muffin tins (or small bowls) at an angle and pour in the pannacotta mixture.

Place the muffin tin with the glasses in the fridge and allow to set for atleast 5 hours.

Place gelatin in the cold water and allow to sit for 5-10min.

Add all the remaining ingredients into a pot and allow to simmer while stirring for about 10min.

Remove the gelatin from the cold water and squeeze out any excess water.

Remove the raspberry mixture from the heat and stir in the gelatin.

Allow the mixture to cool slightly, then pour it gently over the vanilla layer.

Place glasses back into the fridge and allow to set overnight.

Enjoy.