For the panna cotta on a raspberry base, whisk the Qimiq with a hand mixer until smooth. Then add the milk, sugar and the pulp of the vanilla bean and mix until smooth.
Pour into small ramekins and chill for 2 hours. To make the raspberry topping, heat the raspberries briefly in the microwave and then puree them.
Press this mass through a sieve so that no seeds are in the raspberry mirror. If desired, you can add a little sugar here.
After chilling, briefly place the panna cotta moulds in warm water so that they can be inverted onto a dessert plate.
Arrange the berry layer on the plate and serve the panna cotta on a raspberry layer.