Vanilla Bean Panna Cotta With Raspberry Pink Peppercorn Coulis

Place cream, milk and gelatin in a medium saucepan and allow gelatin to soften for about 5 minutes. Meanwhile, split vanilla bean in half lengthwise and scrape out the seeds. Add sugar, vanilla bean seeds and pod and salt to saucepan. Bring mixture to a simmer, whisking until gelatin and sugar have dissolved. Remove pod and save for coulis. Divide cream mixture among 6 greased ramekins or small, ungreased glasses. Cool slightly, cover and transfer to fridge. Allow to set up completely, at least 6 hours.
For sauce, add peppercorns to a small saute pan. Warm over medium heat for 3-4 minutes or until slightly fragrant. Transfer to a mortar and pestle or food processer and roughly crush.
Add raspberries, sugar, reserved vanilla bean pod, salt and pepper to a small saucepan, and warm over medium heat. Stir as sugar dissolves and bring to a gentle boil. Reduce heat to a simmer, and cook 5-7 minutes or until berries are broken down and thickened. Remove pod and discard. Transfer sauce to a blender and puree until smooth. Filter through a sieve to remove excess seeds.
If using ramekins, run a paring knife along the edges to loosen the custard. Submerge ramekin halfway into a bowl of hot water for 1-2 minutes. Place a small serving plate on top of the ramekin and invert so custard transfers to plate. Otherwise, serve panna cotta straight out of glasses. Serve with raspberry coulis and fresh berries. Enjoy.