Panna cotta with raspberry jelly

Ingredients

• 400 ml heavy cream
• 100 ml whole milk
• 60 g sugar
• 1 vanilla bean
• 3 gelatin sheets (for the panna cotta)
• 200 g fresh or frozen raspberries
• 30 g powdered sugar
• 2 gelatin sheets (for the raspberry jelly)
• Handful of fresh raspberries (for garnish)
• A few sprigs of fresh mint (for garnish)

Instructions

1. 1

   Soak the gelatin sheets for the panna cotta in cold water for 5 minutes.Put the heavy cream, milk, sugar and the vanilla bean (seeds scraped out) into a saucepan. Warm the mixture over medium heat until it just begins to simmer. Remove the pan from the heat.Squeeze the gelatin sheets well and stir them into the warm cream mixture until they are completely dissolved.Remove the vanilla bean. Divide the mixture among 4 small bowls or dishes and let cool to room temperature. Then chill them in the refrigerator for at least 3 hours until the panna cotta has set.Meanwhile, make the raspberry jelly. Soak 2 gelatin sheets in cold water. Puree the raspberries and press them through a fine sieve to remove the seeds. Warm the raspberry purée with the powdered sugar in a saucepan over low heat.Squeeze the gelatin sheets and stir them into the warm raspberry purée until they have dissolved. Let the mixture cool slightly to room temperature.Pour a thin layer of raspberry jelly over the set panna cotta. Return the bowls to the refrigerator for at least another hour until the jelly layer has firmed.Take the panna cotta out of the refrigerator just before serving. Garnish with a few fresh raspberries and a sprig of mint. Serve immediately and enjoy.