Combine gelatin, sugar, salt and 1C half & half. Mix to combine and let sit for about 10 minutes.

Place pan over medium-low heat. Stirring constantly, cook for about 5 minutes or until mixture is completely smooth. You want all the sugar and gelatin to have completely dissolved.

Remove from heat and add in remaining 1 1/2 C half & half, 3/4 C heavy cream and vanilla beans. Mix to combine. (Save that pod! Add it to a jar of sugar and now you have vanilla sugar any time you want.)

Add mixture to a large serving dish or smaller individual containers if you want. Let chill in the refrigerator overnight. And, cover with plastic wrap after an hour or so.

The next day, toss raspberries with 1 tsp sugar and the juice from 1/2 blood orange. Let sit for at least 20 minutes. When you’re ready to serve, top panna cotta with the raspberries and lots of chopped pistachios.