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2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
1 cup sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups chilled whole milk
4 cups chilled heavy cream
2 tsp. Vain Vanilla bean paste
12 oz. fresh raspberries
¼ cup sugar
1 Tbsp. Vain Mexican Vanilla extracted in Cane Rum
1 tsp. kosher salt, plus more
1 Tbsp. unsalted butter
½ cup sliced almonds
Directions:Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. Vain vanilla bean paste; stir until well combined.
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.
Toss 12 oz. fresh raspberries, ¼ cup sugar, 1 Tbsp. Vain vanilla extract, and 1 tsp. kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.
Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.