1. In a small pan bring to the boil the cream, milk and split vanilla pod. Reduce at a very low heat for 5/10 min.
2. During this time place the gelatine in cold water to soften.In a bowl, dissolve the sugar with the rum. When completely dissolved add the warm liquid and the strained gelatine. Whisk.Take off the vanilla pod and pour the liquid into 4 small “dariole” moulds.
3. Leave in the fridge to set for a minimum of 6 hours
4. Place the panacotta on your chosen dish and surround with the raspberries.