Strawberry and raspberry center

1. Heat the purées with the sugar.
2. Bring to a quick boil, add the lemon, and blend if needed for a smooth texture.
3. Pour into mini silicone inserts and freeze.

Panna Cotta

1. Soften the gelatin in very cold water for 10 minutes.
2. Heat the cream with the split and scraped vanilla bean and the sugar. Bring to a simmer, then remove from heat.
3. Remove the vanilla bean, add the softened (drained) gelatin, and mix well.
4. Let cool for 5–10 minutes before pouring into the mold halfway up.
5. Place in the freezer for 15–20 minutes to let it set slightly (so you can insert the molten center afterward.

Putting it all together:

1. When the first layer of panna cotta has slightly set (but not completely), insert the frozen fruit center in the middle.
2. Cover with the remaining vanilla panna cotta.
3. Smooth the surface and place in the refrigerator for at least 6 hours, or overnight.
4. Unmold, defrost, and enjoy.