For the panna cotta, first fill the tea filter with the sage and the lavender.

Then boil the sugar with the vanilla pod, agartine and tea bag for at least two minutes.

Then the tea bag and the vanilla pod are fished out of the measure again and they are then put into matching molds.

The panna cotta should set in the refrigerator for at least 6 hours so that it can be turned over at the end.

In the meantime, the raspberries are boiled with the vanilla sugar and passed through a sieve to get rid of the disturbing kernels.

It is served on a small plate. Then add 3 tablespoons of the raspberry sauce.

Then the panna cotta is thrown onto it. Before doing this, however, you should loosen the edges with a knife.

Pair with some fresh berries.