Panna cotta

Submerge the gelatin sheets individually in a bowl of cold water and allow them to soften and bloom completely.

Split the vanilla bean lengthwise with a paring knife and scrape the seeds from the pod into a medium heavy-bottomed saucepan.

Combine the whole milk, sugar, vanilla bean pod, and scraped seeds in the saucepan, then heat over medium heat, stirring gently, until the sugar is fully dissolved and the mixture just begins to steam — do not allow it to boil.

Remove the saucepan from heat and discard the spent vanilla bean pod.

Lift the bloomed gelatin sheets from the cold water, squeeze out any excess moisture firmly with your hands, and whisk them directly into the warm milk mixture until completely dissolved.

Stir in the vanilla extract, hazelnut liqueur, and black raspberry liqueur, blending until the mixture is uniform and fragrant.

Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any undissolved solids and ensure a smooth, clear base.

Lightly grease individual ramekins or dariole molds with a neutral oil, then pour the strained mixture evenly among the molds, filling each nearly to the rim.

Refrigerate the filled molds until fully set and firm throughout, with a slight, uniform tremble at the center when gently shaken.

To unmold, run a thin knife around the edge of each panna cotta, invert onto a chilled serving plate with a confident downward motion, and serve immediately with a fruit coulis or compote if desired.