Soften the gelatine in a bowl with cold water

Cut the vanilla pod in half lengthways and scrape out the seeds. Heat up the vanilla seeds and vanilla pod with the cream and sugar in a pot. Do not let the liquid boil.

Firmly press out the gelatine and stir into the cream mixture until it has completely dissolved. Then pour into 2 glasses (each 200 ml) and chill for approx. 4 hours.

Wash the raspberries and the lemon balm and shake dry. Garnish the chilled Panna Cotta with raspberries and lemon balm.