Panna cotta of white chocolate with forest fruits

Soak the gelatine in cold water for about 5 minutes.

Scrape the marrow from the vanilla pod. Bring the vanilla pod, margarine, whipped cream, sugar and white chocolate into a saucepan while stirring.

Take the pan from the heat source. Squeeze the gelatine and add to the cream mixture. Stir until the gelatin is dissolved. Allow the cream mixture to cool.

Pour it into the molds and let it stiffen in the refrigerator for at least 4 hours. Take the panna cotta for serving from the molds and scoop the still slightly frozen forest fruits.