Raspberry panna cotta

INGREDIENTS

500 g cream
100 g caster sugar
125 g fresh whole milk
1 g vanilla pod
2 g jelly in sheets

To finish
120 g raspberries
10 g ground pistachios

For the decoration
Red spray cocoa butter

PREPARATION
Boil the cream with the sugar, milk and vanilla pod. Add the softened and squeezed jelly. Pour into the mould and add 5/6 whole raspberries into each cavity. Place in the freezer. Once frozen, take out of the mould and spray with the red cocoa butter spray. Decorate with raspberries and pistachios.