In a small saucepan, bring the cream, milk, sugar, and vanilla bean to a simmer, stirring occasionally. Once simmering, turn off heat and let steep for 15 minutes.

In a separate bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Remove the vanilla bean from the cream mixture and gently whisk in the bloomed gelatin until fully dissolved.

Strain the mixture through a sieve into a mixing bowl.

Divide the mixture into ramekins or small glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

For the raspberry coulis, combine the raspberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until the raspberries have broken down and the mixture has thickened, about 5 minutes. Let cool before using.

To serve, top the chilled panna cottas with raspberry coulis and a few fresh raspberries. Enjoy!