Peel , core and chop the pears. Zest and juice 1 lemon. (keep the zest for later)
Heat the pears in a small saucepan with 2 tblsps of water and the juice of 1 lemon. Bring to a simmer over medium heat. Cook until the fruit is tender, about 4-7 minutes, and then allow to cool.
Using a blender ,food processor, or masher, purée the pears until smooth. Pass through a fine mesh sieve and reserve the purée for the Panna Cotta.
Place the remaining 2 tblsp water in a small dish and sprinkle the gelatin over it. Let rest for 5 minutes, until the gelatin is dissolved and softened.
Combine the heavy cream, milk, pear purée, lemon zest, sugar, vanilla seeds and bean, cinnamon stick and salt in a medium saucepan. Heat to a simmer and allow to steep for 5 minutes.
Add the gelatin mixture to the hot cream, stirring until the gelatin dissolves, and then strain through a fine mesh sieve into a large measuring cup with a spout.
Divide mixture into ramekins and refrigerate until chilled and set, approximately 4 hours, although you can make this the day before and leave in the fridge.
Prepare the raspberry sauce:
Wash the raspberries and place in a blender until pureed.
Once blended, taste to see if the raspberries require some icing / powdered sugar, add to taste. I usually add between 1 and 2 tablespoons until the sauce is slightly sweet, but still has a little sourness.
Pass through a sieve to remove the seeds. This will take patience and is easiest done using the back of a spoon and pushing the sauce through.
Pour the sauce into a jug and cover. Leave to keep chilled in the refrigerator.
Refrigerate for at least 3 hours. Overnight is best.