Panna Cotta with Fruit Sorbet

Ingredients

• 500 g Heavy Cream
• 1 Vanilla bean
• 50 g sugar
• 2 sheets white gelatin
• caramel syrup
• 2 sticks fresh rhubarb
• 500 g fresh raspberries
• 6 tbsp sugar
• 6 caramel lattice (ready-made)

Instructions

1. 1.

   Soak gelatin in cold water. Place the cream in a pot. Split the vanilla bean lengthwise, scrape out the seeds and add them along with the whole pod and sugar to the cream. Warm slowly, letting it gently simmer for about 15 minutes.

2. 2.

   Remove the pot from heat, take out the vanilla pod. Add the soaked gelatin sheets, slightly wet, to the pot and stir until fully dissolved. Pour the cream into 4-6 small, pre‑cooled molds and chill in the refrigerator for 3–4 hours until set.

3. 3.

   Clean, peel, and cut the rhubarb into small pieces. Blanch them in boiling sugar water for about 6 minutes, then drain well.

4. 4.

   For the raspberry sorbet, puree the raspberries. In a pot mix with sugar and 4 tbsp water, bring to a quick boil over medium heat, then blend and strain through a sieve. Freeze in an ice‑cream maker or place in a metal bowl and freeze for about 4 hours, stirring vigorously every 30 minutes.

5. 5.

   Serve the chilled panna cotta on dessert plates. Drizzle some caramel syrup and garnish with rhubarb. Place a caramel lattice on each panna cotta and top with a scoop of sorbet. Decorate further as desired and serve immediately.