Vanilla Pudding with Berries
5,1 / 10
ready in 5 h. 30 min.
Place the cream, sugar, vanilla seeds and the vanilla pod in a pot and bring to the boil. Simmer on a low heat for about 8 minutes.
Soak the gelatine in cold water. Remove the vanilla pod from the cream and take the pot off the heat.
Wring out the gelatine well, add to the vanilla cream and stir until dissolved. Rinse out 4 moulds with cold water, fill with vanilla cream and chill for 5 hours.
Puree the raspberries and sieve. Knock out the panna cotta onto dessert plates and serve with the raspberry sauce. Dust with a little icing sugar if you wish.