Start by soaking the gelatin leaves in cold water for about 5-10 minutes, or until softened.

In a medium saucepan over low heat, combine heavy cream, sugar, and pistachio paste. Stir gently for about 5 minutes until the sugar fully dissolves.

Carefully pour the panna cotta mixture into dome molds and refrigerate for at least 4 hours, or until firm.

In a small saucepan, cook raspberry puree with sugar over medium heat for about 5-7 minutes until slightly thickened.

Once the panna cotta is set, gently pour the raspberry layer over each dome and chill for another 1 to 2 hours.

To unmold, briefly dip the molds in warm water for about 10 seconds, then invert onto a plate.