Panna cotta with Raspberries

Ingredients

• 1 Vanilla bean
• 500 ml heavy cream (30% fat)
• 3 tbsp sugar
• 6 sheets white gelatin
• 250 g raspberries
• 1 tbsp Lemon Juice
• 1 tbsp powdered sugar
• Chocolate lattice (for garnish)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Bring the cream, sugar, vanilla seeds, and bean to a boil, then remove from heat. Soak the gelatin in cold water for 10 minutes, squeeze out excess liquid, and add it to the hot vanilla cream while stirring until dissolved. Let cool with occasional stirring until the mixture starts to set. Remove the vanilla bean, rinse four molds with cold water, fill them with the vanilla cream, and chill for at least 3 hours.

2. 2.

   Rinse and wash the raspberries (reserve some for garnish). Combine with 2 tbsp water and lemon juice in a pot; cook until soft. Strain through a fine sieve and sweeten with powdered sugar to taste.

3. 3.

   Serve the panna cotta on dessert plates (if needed, briefly dip in hot water to release), arrange raspberry sauce over it, and top with fresh raspberries and chocolate lattice garnish.