Vanilla Panna Cotta with Raspberry Jam Meeker

For the panna cotta :

• 500 ml full-fat cream
• 100 ml milk
• 80 g sugar
• 1 vanilla pod
• 3 sheets gelatin (or 1 sachet gelatin powder)

For the topping :

• 200 g Maison Perrotte Meeker raspberry jam
• A few fresh raspberries for decoration (optional)
• Mint leaves for decoration (optional)

Preparation of the panna cotta :

• Soak the gelatine sheets in cold water for about 5 minutes.
• Pour the cream, milk and sugar into a saucepan.
• Split the vanilla pod in half, scrape out the seeds and add them to the pan along with the pod.
• Heat over medium heat until the mixture begins to simmer.
• Remove from the heat and remove the vanilla pod.
• Squeeze out the gelatine leaves and add to the hot mixture.
• Mix well until the gelatine has completely dissolved.
• Pour the panna cotta into verrines or ramekins.
• Cool to room temperature, then refrigerate for at least 4 hours, until set.

Preparing the topping :

• Just before serving, add a generous spoonful of Meeker Raspberry jam to each panna cotta.
• Garnish with a few fresh raspberries and mint leaves, if desired.

Tasting: Serve chilled and enjoy this delicate, fruity dessert.