Ingredients (4 to 6 pieces):

Panna cotta

2 ½ sheets of gelatin, 410 ml whipping cream, 155 g white chocolate (coarsely chopped), pinch of Skinny Vanilly

Raspberry sauce

250 gr (frozen) raspberries (thawed), 100 gr jelly sugar, ½ lemon (juice)

Preparation method panna cotta:

Soak the gelatine leaves in plenty of cold water. Bring the whipping cream to a boil in a saucepan. When the cream is boiling, remove from the heat and dissolve the soaked gelatin in it. Pour the whipped cream mixture over the white chocolate and stir until all the chocolate has dissolved. Pour the panna cotta into the moulds, let it set for at least 3 hours in the refrigerator. To pour the panna cotta, prepare a bowl with hot water. Dip the molds in the hot water for a few seconds, make sure that no water runs into the mold and then take it out again. Loosen the top all around with a sharp knife and then turn it onto a plate. Serve with the raspberry sauce and a pinch of Skinny Vanilly

Preparation method raspberry sauce:

Place all the ingredients for the raspberry sauce in a saucepan and bring to the boil. Stir regularly. Let the mixture boil for about 3 minutes and then pass it through a fine sieve. Push the raspberry mass through the sieve with the back of a spoon so that the seeds remain. Let the sauce cool before using, it will also thicken. Tip: delicious with fresh red fruit.