Panna cotta

Bloom the gelatin sheets by submerging them in a bowl of cold water, separating each sheet to ensure even hydration. Allow the sheets to soften completely until pliable and tender.

Split the vanilla bean lengthwise using a sharp paring knife and scrape out the seeds. Combine the vanilla bean pod, seeds, whole milk, and sugar in a medium heavy-bottomed saucepan.

Heat the milk mixture over medium heat, stirring gently to dissolve the sugar, until the liquid just reaches a bare simmer. Do not allow the mixture to come to a full boil, as this will damage the delicate flavor compounds.

Remove the saucepan from heat and discard the vanilla bean pod. Lift the bloomed gelatin sheets from the cold water, squeeze out any excess moisture firmly, and whisk them into the hot milk mixture until fully dissolved.

Stir in the vanilla extract, hazelnut liqueur, and black raspberry liqueur, blending thoroughly to ensure the liqueurs are evenly incorporated throughout the base.

Strain the entire mixture through a fine-mesh sieve into a large measuring jug or spouted bowl to remove any undissolved gelatin and vanilla remnants, ensuring a smooth, refined texture.

Lightly grease individual ramekins or dariole molds with a neutral oil, then pour the strained panna cotta mixture evenly among the prepared molds. Allow any surface bubbles to dissipate by tapping the molds gently on the counter.

Refrigerate the filled molds uncovered for at least four hours, or preferably overnight, until the panna cotta is fully set and holds its shape when the mold is gently tilted.

Unmold each panna cotta by running a thin knife around the interior edge of the mold, then inverting onto a chilled individual dessert plate with a confident, swift motion. Serve immediately, accompanied by fresh berries or a fruit coulis if desired.