Start by having four ramekins ready. I like to place them onto a tray for easy transferring in and out of the fridge.

Bring the cream and water to a simmer in a saucepan over medium-high heat.

Add the sweetener and gelatin powder and reduce the heat to medium-low. Stir well for a minute or two until all the gelatine has completely dissolved – this is very important.

Remove the pan from the heat and stir in the vanilla extract.

Pour equal amounts of the mixture into each ramekin.

Place the tray into the fridge: the panna cottas will need at least 6 hours to completely set.

Meanwhile, make the raspberry compote. Simply place the raspberries into a small saucepan and cook on medium-low heat.

Use a fork to crush them.

Once the mixture is thick and free of excess moisture, remove it from the heat and leave the compote to cool in the fridge.

When ready to serve, have four small dessert plates ready. Fill a wide bowl with hot water, then (unmolding each panna cotta one at a time), gently lower a ramekin into the hot water for 15-16 seconds (without letting any water into the panna cotta!). This will gently warm the outsides just enough for the panna cottas to slide out of the ramekin.

Remove the ramekin from the water after 15-16 seconds and place the dessert plate on top of the ramekin. Holding them together, flip them upside down so that the panna cotta slides out onto the plate. I almost never get them in the center, but practice makes perfect!

Serve with a raspberry compote, and if you want, grate a little dark chocolate over the top for an extra special presentation!