Summary

Ingredients

• 1 liter cream
• 100 g suar
• 6 sheets gelatin, white
• 1 vanilla pod (s)
• 2 ½ tablespoon coffee beans (espresso beans)
• 800 g raspberries (frozen or fresh)
• 3 tablespoon raspberry spirit
• 2 tablespoon sugar

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Instructions

1. Put the cream with the coffee beans in a container and let it steep in the refrigerator for 24 hours.
2. Soak the gelatine in cold water. Pass the cream through a sieve and throw away the coffee beans. Scrape out the vanilla pod and place in a saucepan with the pulp, cream and sugar. Bring to the boil and remove from the stove. Squeeze out the gelatine well and dissolve it in the cream. Pour into cold-rinsed portion molds and let set in the refrigerator for at least 5 hours.
3. Puree the raspberries with the sugar and raspberry brandy and strain through a sieve. Chill until serving. Place the raspberry sauce on the plate as a mirror, top it with the panna cotta (if it does not come out of the molds by itself, dip them briefly in hot water) and serve.
4. The panna cotta has a great espresso aroma, but retains its white color - a great dessert with an amazing effect.