1. Place the gelatine in a ramekin with 1tbsp water, mix and let sit for 5 mins to bloom.

2. Place the milk, cream, sugar and vanilla in a pan, stir and heat for 5 mins until warmed through and the sugar has dissolved. Don't let it boil.

3. Let the milk mix cool for 5 mins then stir in the gelatine until dissolved.

4. Pour half way up 5 125ml wine glasses or small ramekins. Chill for 2 hours to set..

5. Make the puree while chilling the vanilla panna cotta as it needs to cool. Blend the raspberries using a food processor or hand blender and strain through a fine sieve to remove seeds.

6. Add sugar and lemon to the raspberries and place in pan, heat for a couple of mins to dissolve the sugar and then set aside to cool.

7. Once the vanilla panna cotta is set bloom another 3g gelatine as you did with the vanilla panna cotta.

8. Add all but a couple of tsp of the puree, milk, cream and sugar to a pan, heat like with the vanilla then cool for 5 before adding the gelatine, stir though.

9. Cool for 15 mins or so and then pour on top of vanilla (you don't want to pour it on red hot as it will melt the vanilla and sink in). Let is set for half hour then drizzle the rest of puree on top.

10. Return to the fridge once more for at least another 2 hours to fully set, ideally overnight is even better.