Raspberry-Vanilla Panna Cotta with White Chocolate Ganache

1. Bring cream, sugar, vanilla bean and seeds to a simmer in a sauce pan.
2. While cream is heating, combine gelatin and water in a small bowl. Allow to soften.
3. Remove cream from heat, discard vanilla bean and stir in gelatin.
4. In a bowl, whisk yogurt and mashed berries until smooth.
5. Whisk cream mixture into yogurt.
6. Pour into a silicon mold sprayed with non-stick spray.
7. Push 3 or 4 whole raspberries into each cup and refrigerate until set.
8. Next make the ganache. In a small sauce pan, bring cream to a simmer.
9. Remove from heat and add chocolate. Whisk until smooth and refrigerate.
10. To remove panna cotta from the mold, very carefully run a knife around the very top edge of the mold. Gently pop out the panna cotta and invert on a plate. Serve topped with ganache and more raspberries.