For the Panna Cotta
- 500 g cream
- 1 vanilla pod
- 50 g sugar, 2 1⁄2 sheets of white gelatine
1. Soak the gelatine in plenty of cold water. Cut the vanilla pod lengthways and scrape out the seeds. Heat the cream with the vanilla pod, scraped seeds and sugar over low heat and allow to simmer gently for 15 minutes, stirring repeatedly (do not allow to boil!). Remove the pan from the heat, squeeze out the gelatine, add to the mix and whisk until the gelatine has dissolved.
2. Fill six chilled ramekins with the mixture. Using really cold moulds makes it easier to unmould the panna cotta later on.
3. Let set in the fridge.
Tip: you can replace the cream with coconut milk.
For the raspberry sauce
- 500 g raspberries
- a little sugar
- a few mint leaves or lemon balm to decorate
Obviously, fresh is always best, but frozen raspberries will also work well. Purée the fruit, strain through a sieve, add a little sugar to taste and stir until smooth with a little hot water. Add to the panna cotta and decorate with some pretty berries and mint or lemon balm leaves.