Panna cotta with cranberries

Heat 50 g caster sugar with 5 tsp water in a saucepan and add the cranberries when the sugar has melted. Cook for 3 minutes on low heat. Cut the vanilla pod open lengthwise. Heat the cream in another saucepan and add the vanilla pod and the rest of the sugar. Let it boil for 5 minutes against the boil and let the sugar roast. Remove the vanilla pod from the pan with a slotted spoon, scrape out the marrow with a knife tip and stir it through the cream. Remove the pan from the heat.

Soak the gelatine in cold water for 5 minutes. Squeeze it out and add it to the cream. Stir until the gelatin is dissolved. Allow to cool down and add the yogurt. Divide the yoghurt cream over the timbaaltjes and scoop 1 tl cranberries in each timbaaltje. Put in the refrigerator for at least 3 hours. Hold the shapes for serving briefly under the hot tap and pour them on plates. Serve with the rest of the cranberries.