Summary

Ingredients

• 280 g milk
• 40 g whipped cream
• 1 stem / s verbena
• 15 g suar
• 2 vanilla pod (s)
• 5 sheets gelatin
• 160 g raspberries
• 85 g apple juice

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Instructions

1. For the panna cotta, soak the gelatine sheets in a little water. Scrape out the pulp of a vanilla pod.
2. In a saucepan, heat the milk with the cream, sugar, vanilla pulp and the vanilla pod. When the mixture is hot, turn off the stove and add the verbena leaves. Cover and let stand for 5 minutes, then pour through a fine sieve. Squeeze out the gelatine and dissolve it in the milk mixture. Stir well.
3. Divide the panna cotta into 4 glasses and place in the fridge until it is firm.
4. Scrape out the pulp of the 2nd vanilla pod. For the raspberry puree, cook 65 g apple juice in a pan with the vanilla pulp and the vanilla pod for 2 minutes. Remove the pod. Add the raspberries and cook for 1 minute with the rest of the juice. Let cool down lukewarm.
5. To serve, spread the lukewarm raspberries on the cold firm panna cotta.