Panna Cotta with Berry Sauce

For the panna cotta with berry sauce, first prepare the panna cotta. To do this, first soak the gelatin in cold water. Scrape out the pulp from the vanilla pod, but keep the pod. Finely grate the lemon peel.

Add the milk, vanilla pulp and pod, lemon zest, sugar and whipping cream and simmer over medium heat in a saucepan for 10 minutes. Then remove from the heat. Fish out the vanilla pod. Squeeze the gelatin and let it melt in the hot liquid.

When the gelatin sets, pour the amount into ramekins or jars and refrigerate for at least 4 hours (preferably overnight).

Meanwhile, prepare the berry sauce. Boil the washed berries with sugar and water and add raspberry brandy. Leave on the stove until the sugar has melted and the berries are soft and all the ingredients are well combined. Strain the sauce through a sieve.

Invert the panna cotta from the ramekins into deep plates and spread the whole berries all around. Pour the sauce over the berries. Garnish the panna cotta with berry sauce with mint.

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