Vanilla Cream with Raspberries

Ingredients

• 6 sheets white gelatin
• 500 ml whipping cream
• 40 g sugar
• 1 vanilla pod
• 150 g raspberries
• mint (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water. Bring the cream, sugar, and split vanilla pod to a gentle boil. Simmer quietly for about 10 minutes. Remove from heat, discard the vanilla pod, squeeze out excess liquid from the gelatin and dissolve it into the warm cream while stirring. Divide the mixture into four molds (about 150 ml each). Cool and cover for at least 4 hours in the refrigerator until set.

2. 2.

   Rinse the raspberries.

3. 3.

   Serve the panna cotta on plates, topped with raspberries and mint garnish.