Was Für’s Gmüth – Orange Blossom Panna Cotta with Raspberry Sauce

For the panna cotta, bring the milk with 200 g cream, the sliced ​​vanilla pod, the orange peel and the sugar to the boil, simmer briefly and pour through a sieve. Soak the gelatine in cold water, squeeze it out well and dissolve it in the hot cream milk. Season to taste with the orange blossom water and the orange liqueur and allow to cool until the mixture begins to gel. Whip the remaining cream until it is semi-stiff and fold it into the cream milk. Fill into portion molds and let set in the refrigerator for at least 2 hours.

Bring the frozen raspberries and sugar to the boil in a pan and streak through a fine sieve. Season the sauce with the powdered sugar, lemon juice and elderberry liqueur. To serve, dip the molds in hot water and turn the panna cotta out onto dessert plates. Drizzle the raspberry sauce next to it. Sort the raspberries, roll them in powdered sugar and garnish the orange blossom panna cotta with them. Decorate with the mint and powdered sugar.