Panna Cotta

1. In a medium saucepan, combine the cream, sugar, vanilla bean (be sure to include the seeds and bring to a simmer over moderate heat. Remove from the heat and let sit covered for 15 minutes.

2. Meanwhile, in a small bowl, sprinkle the gelatin over the water, mix and let stand for about 5 minutes.

3. Uncover the cream mixture and bring again to a simmer. Remove from heat, add the gelatin, and stir until dissolved. Remove the vanilla bean. Sometimes it helps to pour the mixture through a strainer.

4. Pour the Panna Cotta mixture into eight 4-ounce ramekins and let cool in room temperature. Cover with plastic wrap and refrigerate until the Panna Cotta is set but still jiggly. No less than 3 hours.

Raspberry Reduction

1. Melt the sugar in a pot on low heat, stirring only occasionally. Be careful so it doesn't burn.

2. Add the frozen raspberries and the star anise and keep stirring. The cold raspberries will temporarily make the sugar harden, but keep stirring until it all comes together in a smooth sauce. Let cook for 10 minutes and then let cool down.

3. You want to pour the syrup through a sieve, eliminating all the seeds, so it becomes a  clear red juice.

4. Pour a thin layer over each Panna Cotta.