Panna cotta with raspberry caramel - Pödör
Bring the cream, the sugar and the vanilla paste to a boil and cook it at low heat for 2 minutes.
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Cooking tools:
- Candy mold
- Saucepan
- Stove
- Refrigerator
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 420 g heavy cream
- 70 g sugar
- 1 tsp vanilla paste
- 6 sheets gelatine
- 100 g finely granulated sugar
- 20 g water
- 140 g fresh raspberries
- 2 stick(s) thyme
- some more thyme for decoration
- a decorative silicon form or glasses
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