Preparation

Put the cream, milk and sugar in a saucepan. Cut the vanilla pod open, scrape out the marrow and put it in the pot together with the pod. Stir briefly, heat slowly over medium heat, stir from time to time. Bring to the boil once briefly, put aside. Refine with a dash of rum or amaretto if necessary. Soak the jelly in cold water with two ice cubes. Remove the jelly, squeeze out well, drain on kitchen paper. Stir the jelly with a whisk into the still warm mixture, fill into moulds or glasses, chill immediately.

For the fruit sauce, mix the fruit and sugar in a hot pan, deglaze with a little crème de cassis (blackcurrant liqueur) and simmer. If the sauce is too thick, add some water. Allow to cool. If you like it “rustic”, leave the sauce as it is with the fruit pieces. Otherwise add it to the mixer until it has a finer texture.

For the crumbles, knead the flour, sugar, butter and grated almonds into a smooth dough, line the baking tray with baking paper, crumble the dough on top and bake at 170 degrees until golden brown. Before serving, drizzle the sauce over the pannacotta, sprinkle with sprinkles and garnish with 2-3 raspberries per serving. If you prefer, serve it with yoghurt ice cream.