Panna cotta with raspberry preserve

Put the gelatine sheets in a bowl with a little cold water and let stand for about 10 minutes. In the meantime, remove the vanilla seeds from their pod and pour them into a pan together with the liquid cream and sugar. Heat everything on the fire but without boiling the mixture. Then drain the gelatine sheets and add them to the hot cream in the pot. Mix well until the gelatin is completely dissolved. Pour the liquid into 4 150 ml molds and put them in the refrigerator for at least 5 hours. Once cooled, unmold the molds, add a spoonful of raspberry jam on top (or below, to garnish) the panna cotta. before serving, add the fresh raspberries to garnish.