Light Panna Cotta with Raspberry Topping

For the panna cotta with raspberry layer, cut the vanilla bean in half lengthwise and scrape out the pulp. Bring milk and whipped cream with vanilla pulp, vanilla bean, sugar and vanilla sugar to a boil.

Soak the gelatine in cold water. As soon as the mixture boils, remove the vanilla bean. Squeeze the gelatin well and dissolve it in the hot mixture.

Pour into glasses and chill for about 6 hours.

For the raspberry topping, briefly boil the raspberries with powdered sugar. Spread the raspberries over the panna cotta and serve the panna cotta with raspberry topping.

Preparation Tip:

Serve the panna cotta with raspberry topping with a homemade hippen leaf.

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