Dip the jelly slices into cold water and let swell up (see the instructions on the pack).
Whisk the whipping cream together with white yogurt, vanilla hull seeds and sugar in a pot and heat up. The mixture should be hot, but can’t be boiling, otherwise the jelly won’t stiffen. So be careful about it.
Add swollen up jelly to the hot cream. Don’t cook it, just stir thoroughly so that it dissolves.
Pour into molds or small bowls and put it into fridge to stiffen.
If you are planning on tipping out the panna cotta from the molds later on, I advise you to cover them in oil very slightly, to make them go out easier. Anyway, you can serve the Panna cotta in the molds or bowls as well, if you don’t feel like it.
Decorate the panna cotta with fruits and pour the raspberry topping over it.
The raspberry topping is super easy. I choose the amount of raspberries by guess, depending on how much topping I want to make (approx. 2 handfuls).
Put washed raspberries into a pot, add lemon squeeze and a little water. Let the raspberries release some juice on lower heat, squeeze them using a spoon and if needed, I sweeten it with honey. If the raspberries have released too much juice, you can thicken the topping with cornstarch mixed up with a little water.
Do not thicken the topping too much, it must be a little watery, because you’d get raspberry jam otherwise :-) You can also use frozen raspberries, or any other berry fruit.
Something else ?