Panna Cotta with Prosecco and Raspberry Sauce

Ingredients for 6 servings:

• 750 ml cream
• 1 vanilla pod(s)
• 3 tsp gelatin, ground
• 90 g sugar
• 250 g sugar
• 1 stalk(s) cinnamon
• 125 ml sparkling wine (Prosecco)
• 1 pack of frozen raspberries, alternatively 500g fresh raspberries
• Fat for the molds
• 250 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Lightly grease six ramekins. Put 3 tablespoons of cream into a small bowl. Spread the gelatin evenly over the surface and allow to swell. Put the remaining cream in a saucepan with the vanilla pod and 90g of sugar and heat gently, stirring constantly, until the mixture almost boils. Remove from the heat. Stir in the gelatin until dissolved. Pour into the ramekins and chill for two hours until the mixture is firm. Dip a tea towel in hot water and wipe the ramekins with it. Turn the cream out onto a plate. For the sauce, heat 250g of sugar with 250ml of water until completely dissolved. Add the cinnamon stick and let it steep for five minutes. Add the raspberries and Prosecco and boil for five minutes. Remove the cinnamon stick and strain the sauce through a sieve. Serve well chilled with the panna cotta and garnish with fresh fruit if desired.