Directions:
- Sprinkle gelatin over cold water in a small bowl and let it stand for 5 minutes to soften.
- In a saucepan, combine heavy cream and sugar, and bring to a simmer over medium heat. Remove from heat once the sugar is dissolved.
- Add softened gelatin to the hot cream mixture, stirring until the gelatin is completely dissolved.
- Stir in vanilla extract and caramel sauce.
- Pour the mixture into individual molds or ramekins. Chill in the refrigerator for at least 4 hours, or until set.
- For the raspberry sauce, mash raspberries with raspberry jam in a small bowl.
- To serve, invert each panna cotta onto a plate and top with raspberry sauce.
