Coconut panna cotta with raspberry

Soak the gelatin (5 g) in water (100 ml) for 15 minutes. Heat it, but do not bring to a boil (or warm it in the microwave in short bursts).

Mix the coconut milk (250 ml) with the gelatin mixture, add a pinch of salt and lime juice (1 tsp). Stir until smooth.

Pour the mixture into glasses. Drizzle raspberry sauce on top and add raspberries (100 g). Place in the refrigerator for a few hours.

For the sauce, blend the raspberries (150 g) in a blender, add coconut milk (2 tbsp), a pinch of cinnamon, and stevia to taste. Blend until smooth.