Panna cotta met frambozencompote

Ingredienti

• 400 ml whipping cream
• 100 ml whole milk
• 60 g sugar
• 1 vanilla bean
• 3 gelatin sheets
• 200 g raspberries (fresh or frozen)
• 2 tbsp powdered sugar
• 1 tbsp lemon juice
• Fresh raspberries and mint for garnish

Preparazione

1. 1

   Soak the gelatin sheets for 5 minutes in cold water.Put the whipping cream, whole milk, sugar and the vanilla bean (with seeds) in a saucepan. Warm over medium heat and stir until the sugar has dissolved. Do not let it boil.Remove the pan from the heat. Squeeze the gelatin sheets well and stir them into the warm cream mixture until completely dissolved.Remove the vanilla bean. Divide the mixture among 4 bowls or dishes and let cool to room temperature.Cover the bowls with cling film and refrigerate for at least 4 hours, preferably overnight.Make the raspberry compote: put the raspberries, powdered sugar and lemon juice in a small saucepan. Warm over low heat and stir occasionally until the raspberries have broken down and the compote has slightly thickened. Let cool.Just before serving, spoon a generous spoonful of raspberry compote over each panna cotta. Optionally garnish with a few fresh raspberries and a sprig of mint.