Ingredients
| Fresh liquid Cream | 500ml |
| Gelatin in sheets | 6g |
| 1 Vanilla Bean | |
| Icing sugar | 150g |
| SERBOSCO Raspberry Puree | 200g |
Preparation
- Soak the gelatine sheets for 10 minutes in cold water.
- Cut the vanilla bean lengthwise.
- Put the cream, the cut vanilla bean and the icing sugar into a small saucepan and heat over a low heat without boiling.
- Squeeze the softened gelatin and drop it into the cream, stirring until it has completely dissolved.
- Filter everything and put into moulds.
- Put the panna cotta in the refrigerator until it is firm.
- When serving, garnish with the SERBOSCO Raspberry Puree.