This easy recipe for Panna Cotta is creamy and made even better with raspberry sauce. It may seem simple, but the taste is filled with goodness.

Scale

For the Panna Cotta:

2 gelatin leaves

250 ml of milk

250 ml double cream

25 g sugar

1 vanilla pod (split lengthways)

For the raspberry sauce:

175 ml of water

175 g sugar

350 g raspberries

splash cherry liqueur

For serving:

fresh mint

icing sugar

Soak the gelatine leaves in cold water and wait until they get soft.
In a pan, combine vanilla pods and seeds, milk, cream, and sugar. Bring it to a simmer. Get rid of the vanilla pod.
Add gelatine leaves to the pan and stir until they get dissolved.
To make the sauce, combine water, sugar, and cherry liqueur and bring to a boil. Reduce heat and allow the sugar to dissolve.
Remove the pan from heat and add raspberries. Blend the sauce using a hand blender until smooth.
Using a fine-mesh strainer, strain the sauce into a bowl and add remaining fruit.
Turn each panna cotta out on a dessert plate and then spoon over the sauce.
Garnish with mint leaves and dust with icing sugar before serving.

Be sure to squeeze the water out of the gelatin leaves before adding to the pan.