White Espresso Panna Cotta with Raspberries

Ingredients for 8 servings:

• 1 liter of cream
• 100 g sugar
• 6 sheets of white gelatin
• 1 vanilla pod(s)
• 2 ½ tbsp coffee beans (espresso beans)
• 800 g raspberries (frozen or fresh)
• 3 tbsp raspberry liqueur
• 2 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Place the cream and coffee beans in a container and let it sit in the refrigerator for 24 hours. Soften the gelatin in cold water. Strain the cream through a sieve and discard the coffee beans. Scrape out the vanilla pod and place it in a saucepan along with the seeds, cream, and sugar. Bring to a boil and remove from the heat. Squeeze out the gelatin well and dissolve it in the cream. Pour into cold-rinsed serving dishes and let it set in the refrigerator for at least 5 hours. Purée the raspberries with the sugar and raspberry brandy and pass through a sieve. Refrigerate until ready to serve. Pour the raspberry sauce onto the plate to create a mirror, then turn the panna cotta out onto it (if it doesn’t come out of the dishes on its own, dip them briefly in hot water) and serve. The panna cotta has a wonderful espresso aroma but retains its white color—a great dessert with a stunning effect.