for 7 glasses:
1 FREDDI O'Mamma Choco
350 g raspberries
150 g sugar
6 g gelatin sheets
200 ml whipping cream
200 ml fresh cream
100 ml milk
12 g gelatin
100 g sugar
1 vial of vanilla
Prepare the raspberry jelly: wash well the raspberries and blend. If you have time and you don’t want the, seeds you can pass the mashed raspberries through a sieve.
Put the raspberry puree in a saucepan on the stove with the sugar and cook for a few minutes.
Add for last the gelatin, previously soaked in cold water and squeezed.
On the bottom of a glass put pieces of well crushed Freddi O'Mamma Choco and pour over the raspberry jelly.
Allow to cool in the refrigerator for half about an hour.
Meanwhile prepare the panna cotta: soften the gelatin sheets. In a saucepan, put the milk, the cream and the vanilla extract and bring to a boil; add the softened gelatin and mix well over heat for 2-3 minutes. Pour the panna cotta over the raspberry jelly, let cool and store in refrigerator or freezer for 3-4 hours.
Garnish with small mint leaves!
