PREPARE THE GLASSES: Begin by preparing the serving glasses. The easiest way to do this is to put paper towels in ramekins or a tea towel into a muffin tin, then place four 250ml glasses resting at a 45° angle.

INFUSE THE CREAM: Pour the milk into a small, wide bowl. Sprinkle over the gelatine and leave to bloom for five minutes. Meanwhile, heat the cream, the scraped out seeds of the vanilla pod and the pod itself (or the vanilla extract) in a small saucepan until nearly boiling, you’ll see small bubbles forming around the edge of the pan when it is hot enough.

COOL AND SET: Remove from the heat, use tongs to remove the vanilla pod (don’t throw it away! See note) and stir in the gelatine and sugar until completely dissolved. Set aside to cool, stirring occasionally. When the mixture is at room temperature, transfer to a small jug and pour one quarter into each glass. Carefully transfer to the fridge, and chill until set, around four hours or overnight.

BLOOM THE GELATINE: When the panna cotta is set, make the jelly by pouring 100ml of the Moscato into a small wide bowl. Give it a bit of a stir to knock some of the bubbles out, then sprinkle the gelatine evenly over the top. It will probably foam up a little but that is ok. Leave to bloom for five minutes.

MAKE THE JELLY: Pour the remaining Moscato into a small saucepan and add the sugar. Stir in the sugar and heat very gently, just until the sugar is dissolved. Stir in the gelatine mixture and keep heating very gently, stirring until the gelatine is completely dissolved. Remove from the heat and allow to cool to room temperature.

LAYER THE JELLY: Transfer the mixture to a small jug, then remove the panna cotta glasses from their holder. Tilting them the opposite way from the direction the panna cotta has set, carefully pour the Moscato jelly mixture down the inside of the glass until it is level with the top of the panna cotta. Transfer to the fridge and allow to set for at least four hours.

SERVE: Serve chilled, scattered with fresh raspberries.