Panacotta & Fresh Raspberries

Ingredients for 4 people:

  • 500 ml 2 cups) double cream
  • 1 vanilla pod
  • 2 sheets gelatin
  • 75 g (4 Tbsp) sugar
  • 2 small container raspberries

Soften the gelatin in a bowl of cold water. Meanwhile, heat the cream in a saucepan with the sugar and the vanilla bean cut  in half.

Once boiling, remove from heat, remove the vanilla bean and add the well wrung gelatin in and stir until gelatin is completely dissolved.

Pour into individual goblets, let it cool overnight and serve with raspberries.

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