For panna cotta:
Place sheets of gelatin in a shallow dish. Cover with cold water to allow the gelatin to bloom. (This should take about 5 minutes.)
In a 1 qt. sauce pot heat sugar, salt, cream and scraped vanilla pod, and bring to a boil. Allow it to cool just slightly and pour half of the mixture over the chocolate and stir to melt. Transfer the bloomed gelatin to the bowl then add the other half of the liquid. Stir to combine, and then pour mixture into container of your choice. Chill 2 to 3 hours till set.
For raspberry salad:
Cut raspberries in half, then mix all other ingredients gently in so as not to bruise the fruit, let stand 20 minutes to allow to absorb the flavor.
For raspberry puree:
In a blender puree all ingredients until smooth, then strain out seeds. Chill for 30 minutes.
For white chocolate ganache:
Put all ingredients into a microwave safe bowl, and cook for 25 seconds. Stir and repeat until all is very smooth and shiny.
Use squeeze bottles to portion both the raspberry sauce and the white chocolate ganache.
Garnish with fresh local raspberries.