PREPARATION 15 min (+ 5 h cooling):
Place the cream in a pan, split the vanilla bean, scrape out the seeds with a sharp knife and transfer them together with the cream. Also add the Vanilla pod and the powdered sugar.
Stir to combine everything and bring to a boil over low heat. In the meantime, soak the gelatine sheets in very cold water. Once the cream starts to boil, remove the vanilla bean. Squeeze the gelatine sheets and add them to the hot mixture, stirring quickly with a whisk until it dissolves completely, then turn off the heat.
Using a ladle, transfer the mixture into 4 molds, each with a capacity of 160 g. Let cool first at room temperature and then in the refrigerator to firm up for at least 5 hours.
Meanwhile, prepare the coulis. Pour the raspberries into a tall container, along with the lemon juice and the icing sugar. Blend with an immersion blender until you obtain a puree. Then filter the mixture and set aside your coulis.
When serving the panna cotta, dip the mold in boiling water for a few seconds and turn it upside down onto a serving plate, so the panna cotta will unmold easily. Pour the raspberry coulis over the top, decorate with raspberries and serve.