Panna Cotta with Raspberry Sorbet
- For the panna cotta
- 500 grams Whipped cream
- 1 Vanilla bean
- 50 grams sugar
- 2 sheets clear gelatin
- Caramel syrup
- 2 stalks fresh Rhubarb
For the panna cotta, soak the gelatin in cold water. Pour the cream into a saucepan. Slit 1 vanilla pod lengthwise, scrape out the seeds and add together with the whole bean and sugar to the cream. Simmer for about 15 minutes.
Remove the cream from the heat and take out the vanilla bean. Add the soaked gelatin sheets (dripping wet) into the pot and dissolve completely while stirring. Pour the cream into 4-6 small, cold water rinsed ramekins and refrigerate for 3-4 hours until set.
Rinse and trim the rhubarb and cut into small pieces. Cook in boiling sugar water for about 6 minutes, then drain well.
For the raspberry sorbet, rinse and sort the raspberries. Place the raspberries into a saucepan with the sugar and 4 tablespoons water and briefly boil over medium heat. Puree and strain through a sieve. Freeze in an ice cream machine according to the manufacturer's directions or place it in a metal bowl and freeze for about 4 hours, while vigorously stirring every 30 minutes.
Turn out the panna cotta onto chilled dessert plates. Pour some caramel syrup on top and garnish with rhubarb. Lay a caramel lattice on each followed by a scoop of sorbet and serve immediately.