Ingredients:
500 g cream
75 g sugar
1 tsp. vanilla extract
3 gelatine leaves
Raspberry sauce:
150 g sugar
150 g water
300 g raspberries
Preparation
First you have to soak the gelatin leaves in cold water until soft. In a saucepan pour the cream, sugar and vanilla extract and bring to a simmer.
Remove the gelatin leaves from the cold water and add to the mixture. Remove the saucepan from the heat and stir until the gelatin has dissolved.
Divide the mixture into 4 ramekins and leave to cool and then place into the fridge for at least 2 to 3 hours.
Heat a pan. Pour the water and add the sugar. Reduce the heat and simmer until the sugar has dissolved.
In a bowl place the raspberries and cover with the syrup. Using a blender, blend until smooth then place into the fridge.
For serving turn each panna cotta into a serving plate and spoon over the raspberry sauce.
