Small glasses Of panna cotta vanilla, raspberries and Pavesini

Soak the gelatin in cold water for about 10 minutes. Cook the raspberries with (2 tbsp) 2 tablespoons of sugar in a saucepan over low heat, stirring often. Turn off when the fruit has broken down, released its juice and the mixture It is warm and fragrant, with no traces of burning.

Blend the raspberries or mash them with a fork, then pass the puree through a fine-mesh sieve, pressing with a spatula to remove the seeds. Squeeze out the gelatin, add it to the hot sauce, and stir until completely dissolved. Let it cool: the sauce should remain thin, not boiling.

Split the vanilla pod and scrape the seeds into the heavy cream. Combine (1.59 oz) 45 g sugar and heat over medium heat until almost boiling, without boiling vigorously. Turn off the heat, add the squeezed gelatin, and stir until no residue remains. Let it cool. the mixture.

Distribute 25-(1.06 oz) 30 g of panna cotta lukewarm in every small glassUsing a measuring cup or scale, measure the mixture evenly. Level the surface and transfer to the freezer for 10-15 minutes. Continue until the layer feels opaque and firm to the touch, but not frozen.

Adapt the Pavesini to the size of the small glasses and place them on the first layer. To soften them, dip them lightly in the raspberry sauce, without soaking them. Press them gently, avoiding breaking the panna cotta, then chill again in the freezer for 10-15 minutes.

Check the panna cotta remaining; if it has thickened, heat it gently and stir until it becomes fluid, without boiling. Pour it slowly over the Pavesini biscuits to avoid incorporating air, level it, and let it set in the freezer for 15-20 minutes. The layer should be firm, not frozen.

Spread the raspberry sauce on the second panna cotta, leaving room for a final layer. Cool for a few minutes, then pour the last thin layer of panna cotta. Transfer the small glasses in the refrigerator and let them firm up for at least 2 hours, until they reach a stable consistency.

Whip up, if desired, a small amount of heavy cream and transfer it into a piping bag with a star-shaped nozzle. Form a small bunch on each small glass, garnish with a raspberry and a mint leaf, then store covered in the refrigerator until ready to serve.