Panna cotta with stracciatella on raspberry coulis

Ingredients for 4 servings:

• 500 ml cream
• 1 vanilla pod(s)
• 75 g sugar
• 2 sheets of gelatin, soaked in cold water for 10 minutes
• 75 g chocolate, 70% cocoa content
• 350 g raspberries, ripe or frozen
• 150 g raspberries, for decoration
• ½ lemon(s), the juice
• 50 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

upturned cream with chocolate shavings and raspberry sauce

Heat the cream carefully, as it boils over quickly. Split the vanilla pod and scrape out the seeds. Add the seeds and pod to the cream, add the sugar, and adjust the temperature so that the cream is just simmering. After 20 minutes, remove the pan from the heat, fish out the pod, remove any skin that has formed, and dissolve the gelatine in the cream. Pour the well-mixed mixture into four generously sized molds and leave to cool completely in the refrigerator until solid. This takes about four hours. Now remove any remaining stems from the raspberries; if fresh, wash, dry, and finely purée them. Pass the mixture through a fine sieve, season with powdered sugar and lemon juice, and set aside. Cut the chocolate into lots of small, thin, irregular pieces. Turn the cream out of the molds. Arrange each on a plate with a layer of raspberry coulis and scatter the chocolate pieces, the stracciatella, over the panna cotta. Garnish with the remaining whole raspberries. You can also scatter the stracciatella evenly throughout the cooled, but still liquid, cream to allow it to set.