Place the gelatine leaves in cold water to soften. Split the vanilla pod in half and scrape out the seeds.
Place 200ml of the cream in a saucepan with the caster sugar, vanilla pod and seeds and bring to the boil. Remove from the heat and then add the softened gelatine and the rest of the cream to the hot liquid. Stir until the gelatine has completely dissolved and then pour into individual moulds. Place in the fridge and chill for at least one hour.
Place the raspberries, cardamom and caster sugar in a food processor and blend until smooth. Add a little water if necessary and then keep in the fridge until ready to serve.
Serve the panna cottas with the raspberry and cardamom drizzle.
«Allow the panna cotta mixture to cool to around 30-40'C before pouring into the individual moulds.»