Raspberry vanilla panna cotta

Ingredients

• 400 ml heavy cream
• 200 ml whole milk
• 65 g granulated sugar
• 1 tsp vanilla extract
• 7 g powdered unflavored gelatin
• 3 tbsp cold water
• 200 g raspberries
• 30 g sugar for sauce
• 1 tbsp lemon juice

Let’s make it

1. Sprinkle gelatin over cold water in a small bowl and leave for 5 minutes.
2. Warm cream, milk,65 g sugar, and vanilla in a saucepan until steaming, stirring to dissolve sugar. Do not boil.
3. Remove from heat and stir in the softened gelatin until completely dissolved. Divide among six small jars.
4. Cool for 20 minutes, then refrigerate for at least 4 hours until set.
5. Simmer raspberries with 30 g sugar and lemon juice for 5 minutes. Mash and strain if you prefer a smooth sauce, then cool.
6. Spoon chilled sauce over the panna cotta. Active preparation is about 25 minutes; remaining time is chilling.