Panna Cotta in a Jar with Raspberry Jelly and Mascarpone Whipped Cream | RICARDO

Ingredients

• 2 tsp gelatin
• 2 tbsp (30 ml) cold water
• 1 1/2 cups (375 ml) 35% cream
• 1 1/2 cups (375 ml) milk
• 1/2 cup (105 g) sugar
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/2 tsp gelatin
• 1 1/2 cups (190 g) frozen raspberries
• 1 cup (105 g) frozen cranberries
• 2 tsp (10 ml) lemon juice
• 1/2 cup (65 g) unsalted shelled pistachios
• 2 tbsp sugar
• 2 tsp (10 ml) water
• 2/3 cup (150 ml) mascarpone, at room temperature
• 2 cups (500 ml) 35% cream
• 1 1/2 cups (120 g) pistachio biscotti, crushed