Panna cotta with raspberry crumble, white chocolate and mint
Cover the mold with 2 layers of cling film.
Soak the gelatin in cold water. Heat the wine with the vanilla, stick and sugar against the boil. Squeeze the gelatine out well.
Remove the wine from the heat source, remove the vanilla pod and dissolve the gelatine in the warm wine.
Sprinkle the raspberries on a plate and put back in the freezer. Allow the wine-gelatin mixture to cool in the refrigerator for about 20 minutes.
Beat the whipped cream almost stiffly and spat through the lumpy gelatin mixture. Spoon the cream mixture into the mold and leave to stiffen in the refrigerator for at least 2 hours.
Scrape the white chocolate into curls. Turn the panna cotta on a shelf and cut into squares.
Crumble the raspberries into small pearls and divide them over the panna cotta.
Sprinkle with the chocolate curls and garnish with some mint.
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