Panna Cotta with Warm Raspberries

Warm up the whipped cream. Scrape out the vanilla and add to the whipped cream with the sugar. Soak the gelatin in cold water and then stir into the whipped cream. Fill into six pudding molds and ideally let them solidify overnight in the refrigerator. Otherwise put in the refrigerator for about 2-3 hours. Heat the raspberries in a saucepan and reduce (maybe with a little water and sugar) and add the rum. Pass the raspberry sauce through a sieve (because of the grains) Turn the panna cotta onto a plate and serve with the raspberry sauce. If the panna cotta does not come out of the mold, you can briefly put the mold in hot water. Decorations as you like ... for me it was roasted almond flakes, a leaf of lemon balm, homemade chocolate lattice and fresh raspberries.