Summary

Ingredients

• 4 sheets gelatin, white
• 1 vanilla pod (s)
• 350 g whipped cream
• 40 g suar
• 0.5 ½ lemon (s), zest, untreated
• 200 g raspberries, frozen
• 2 tablespoon powdered sugar
• mint

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Instructions

1. Soak gelatin.
2. Score the vanilla pod. Bring the cream, sugar, lemon zest, vanilla pod and pulp to the boil. Simmer for about 5 minutes while stirring. Pass through a sieve
3. Squeeze out the gelatine and dissolve in the hot cream while stirring. Pour into four small molds (100ml content) and refrigerate for 3 hours.
4. Puree the defrosted berries and powdered sugar, strain through a sieve. Remove the panna cotta from the edge with a squirting knife, hold it briefly in hot water. Topple the panna cotta.
5. Serve with raspberry sauce and mint.