Vanilla, Tapioca and Raspberry Pana Cotta with Strawberry granita

For the Panna Cotta:

• 500 ml whipping cream
• 1 vanilla pod
• ½ tablespoon of gelatin or gelatin leaves
• ½ cup sugar

For the Raspberry Tapioca:

• 1 cup water
• ½ cup raspberries
• 2 ½ tablespoons sugar
• ¼ cup tapioca or cassava

For Strawberry granita:

• 1 cup strawberries
• 1 cup water
• ½ tablespoon sugar

For the Panna Cotta:

1. Soak the gelatin leaves in cold water.
2. Heat the cream and sugar and add the seeds from the vanilla pod. When the cream comes to a boil, add the gelatin leaves and make sure they are dissolved.
3. Transfer to a mould and cool until set.

For the Raspberry Tapioca:

1. Cook the tapioca or cassava in boiling water for 4 minutes.
2. Blend the raspberries with the water and sugar then strain the mixture.
3. Add to the tapioca and refrigerate.

For Strawberry granita:

1. Blend the strawberries with the water and sugar and pour the contents into a container.
2. Freeze.
3. When solid, use a fork to break up the crystals.