Summary

Ingredients

• 5 sheets gelatin, white
• 400 g raspberries, can also be frozen
• 100 g suar
• 2 cl Grand Marnier or wild berry liqueur
• 3 sheets gelatin, white
• 1 vanilla pod (s)
• 375 g cream
• 90 g suar

For decoration:

• Raspberries
• Mint, fresh

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Instructions

1. For the orange - raspberry jelly, soak the gelatine in cold water.
2. Warm the raspberries, frozen food is also possible, slowly with the sugar and liqueur while stirring until the sugar has melted.
3. Pass the raspberries through a fine sieve and then heat them up slightly and dissolve the gelatine while stirring.
4. Put the glasses a little crooked (I added the muffin tin, egg cartons can also be used), pour in the jelly and let it cool.
5. Now soak the gelatine in cold water for the panna cotta.
6. Halve the vanilla pod and scrape it out, bring to the boil with the cream, sugar, pulp and pod. Let cool slightly, stir in the gelatine, let it cool to room temperature, remove the pod and pour the mixture onto the raspberry jelly.
7. Chill for 4 hours.
8. Garnish with raspberries and mint leaves.