Panna cotta with Raspberry Sauce

Ingredients

• 1 Vanilla bean
• 500 ml heavy cream
• 40 g sugar
• 6 sheets white gelatin
• 25 g chocolate
• 250 g fresh raspberries
• 10 ml raspberry liqueur
• 100 g powdered sugar

Instructions

1. 1.

   Slice the vanilla bean lengthwise. Pour cream, sugar and vanilla into a saucepan and simmer over medium heat for about 8 minutes. Meanwhile, soak gelatin in cold water. Remove the vanilla bean from the cream. Squeeze out excess liquid from gelatin sheets, add to hot vanilla cream and stir until dissolved. Divide the vanilla cream into four small molds (150 ml each), chill and let set for 6 hours.

2. 2.

   Melt chocolate over a double boiler. Transfer to a freezer bag, cut off a small corner and spray four chocolate ornaments onto parchment paper. Let dry.

3. 3.

   Wash raspberries gently and pat dry. Reserve some for garnish, puree the rest with an immersion blender and strain through a fine sieve. Mix in raspberry liqueur and powdered sugar.

4. 4.

   To serve, briefly dip the molds in hot water, loosen the edges of the cream with a knife tip and pour onto plates. Garnish with remaining raspberries, raspberry sauce and chocolate ornaments.