Summary

Ingredients

• 750 ml cream
• 1 vanilla pod (s)
• 3 teaspoons ground gelatin
• 90 g suar
• 250 grams sugar
• 1 stick cinnamon
• 125 ml sparkling wine (Prosecco)
• 1 packet raspberries (frozen), alternatively 500g fresh raspberries
• Fat for the molds
• 250 ml water

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Instructions

1. Lightly grease six molds.
2. Put 3 tablespoons of heavy cream in a small bowl. Spread the gelatine evenly on the surface and let it swell. Put the rest of the cream with the vanilla pod and 90 g sugar in a saucepan and slowly heat while stirring until the mixture is almost boiling. Take it off the stove. Stir in gelatin until it dissolves. Pour into the molds and refrigerate for two hours until the mixture is firm. Exchange a tea towel in hot water and rub the molds with it. Turn the cream out onto a plate.
3. For the sauce, heat 250 g sugar with 250 ml water until it has completely dissolved. Add the cinnamon stick and let it steep for five minutes. Add the raspberries and Prosecco, cook for five minutes. Remove the cinnamon stick and strain the sauce through a sieve. Serve well chilled with the panna cotta and, if desired, serve with fresh fruit.