MAKES 4 PORTIONS

  • 1¾ cups (400 g) cream
  • 1 tsp vanilla sugar
  • 1 tbsp granulated sugar
  • 1 gelatin leaf, soaked in cold water
  • 1 cup (200 g) frozen raspberries
  • 1 tbsp granulated sugar

Bring the cream and the two types of sugar to a simmer, then remove the pan from the heat. Remove excess water from the gelatin leaf and stir into the mixture. Place in serving glasses and let set in the refrigerator for at least 4 hours. Mix the defrosted raspberries with the sugar and place atop the set panna cotta as garnish.