Panna Cotta. It sounds fancy and it tastes delicious but you'll never realize how simple it is to make. Only 5 ingredients in a restaurant quality dessert. It is basically a gelatin made with heavy cream. If you can make a box of jello you can make my Raspberry Panna Cotta.
Put the cold water in a medium bowl. Sprinkle with the gelatin. Let stand 5 to 10 minutes.
Heat 1 cup of the raspberries until warm (do not discard the juice) and strain through a fine mesh strainer. Discard the pulp and seeds. Set the raspberry puree aside. Put the remaining raspberries in the fridge for later.
Heat the cream and sweetener until the sweetener is dissolved. Remove from the heat. Whisk in the raspberry puree.
Whisk vigorously whisking slowly pour the cream mixture over the gelatin. Stir until the gelatin dissolved. Divide between 6 small glass jars or ramekins.
Refrigerate for 2 to 4 hours. Add the remaining 1 tablespoon sweetener to the raspberries. Divide between the now firm panna cottas. Store in the refrigerator.