Panna Cotta with Raspberry Sauce

Ingredients

• 4 sheets white gelatin
• 1 Vanilla bean
• 300 g lactose‑free whipping cream
• 200 ml lactose‑free milk (3.5% fat)
• 3 tbsp raw cane sugar (30 g)
• 300 g frozen raspberries
• 0.5 tsp cornstarch

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

2. 2.

   Heat cream, milk, sugar, vanilla seeds and bean over low heat for about 5 minutes until it simmers gently. Remove the vanilla bean and take the pot off the stove.

3. 3.

   Squeeze excess water from gelatin and stir into the cream mixture until dissolved. Rinse four molds or coffee cups with cold water, fill them with the mixture, cover and refrigerate for 5 hours.

4. 4.

   For the raspberry sauce, heat raspberries in a small saucepan and simmer for 3–4 minutes. Whisk cornstarch with 1–2 tbsp water until smooth, add to the berries, stir, bring to a boil, then remove from heat. Strain through a sieve.

5. 5.

   To serve, loosen the panna cotta from the mold with a sharp knife. If needed, briefly rinse the mold in hot water, then plate the panna cotta on a dish. Drizzle some raspberry sauce over it and serve the remaining sauce on the side.