Champagne cream, raspberry panna cotta

Ingredients

• 300 ml Whipping cream
• 5/8 pcs Vanilla pod, ground
• 120 ml Champagne, sec
• 3 tbsp Stevia powder
• 3 5/8 pcs Gelatin leaves, unflavoured
• 7 g Gelatin, powdered, unflavoured
• 210 g Raspberries,frozen
• 180 ml Water, cold
• 5/8 tsp Cinnamon, ground

Method

1. The champagne cream:
2. Soak the gelatin sheets in cold water for five minutes.
3. While the gelatin is soaking, bring the cream to boil, stirring constantly and add ground vanilla and sweetener.
4. Remove the saucepan from the heat.
5. Squeeze the gelatin sheets and stir in the hot cream to dissolve. Allow to cool for 10 minutes.
6. Slowly pour the champagne into the cream, stirring constantly.
7. Finally, add the liquid to glasses and place in the refrigerator while preparing the raspberry jelly.
8. Raspberry jelly:
9. Pour the raspberries into a pan, add 50-100 ml of water and start heating.
10. Add a tablespoon of sweetener and cinnamon.
11. Bring to boil and slowly add the gelatin, stirring constantly.
12. Allow to cool slightly, then pour over the champagne cream.
13. Put in the refrigerator for a night.
14. Serve topped with raspberies and coconutflakes.