Vanilla Raspberry Panna Cotta

Lightly oil eight 1/2 cup capacity pudding molds, ramekins or teacups. Put five raspberries in each. Transfer the molds to a baking dish.

Pour the water into a small, heatproof bowl and sprinkle on the gelatin, distributing it evenly. Let the gelatin stand until the granules have swollen and absorbed all the liquid, about 1 minute.

Bring a shallow pan of water to a simmer over low heat, then remove it from the stove top. Place the bowl of gelatin in the water and let the granules dissolve, stirring occasionally until the mixture is smooth, about 3 minutes.

Gently flatten the vanilla bean and slit it lengthwise with a small, sharp knife (an adult's job). If the bean is long, halve it again before scraping for easier handling. Scrape the knife along the inside of each bean half to remove the seeds, then place them in a medium pan with the cream. If you're using vanilla paste, whisk it into the cream. If you're using extract, add it at step 5.

Over medium heat, bring the cream to a boil, then remove it from the stove top. Whisk in the sugar and let it dissolve for 2 minutes. If you're using vanilla extract, add it now. Whisk in the gelatin mixture, then gradually whisk in the buttermilk.

Strain the mixture through a sieve into a 4-cup liquid measuring cup. Pour it evenly into the molds. Let the dishes cool for 30 minutes at room temperature.

Using a single sheet of plastic wrap, cover the surface of each dessert to prevent a skin from forming. Chill the desserts until firm, for at least 6 hours or overnight.

To serve the panna cotta, remove the plastic wrap and turn out each dessert onto a plate (if needed, loosen the edges with a small metal spatula or butter knife). Garnish with fresh raspberries, if you like. Serves 8.