Glöet Pannacotta


8 gelatin leaves
6 dl red GLÖET sparkling glögg
1 1/2 dl sugar
fresh raspberries


2 gelatin leaves
1/2 vanilla bean
5 dl cream
1 1/4 dl sugar


Dried raspberries / or fresh raspberries
Spruce branches

First, prepare the red jelly. Soak the gelatin leaves in cold water to soften them. Pour the red Glöet sparkling glögg into the pot and add the sugar. Allow the mixture to warm so that the sugar dissolves, but do not boil.

Take the pot off the stove and add the gelatin leaves from which you have squeezed out the excess liquid. Once the gelatin leaves have melted, stir the mixture slightly and fill the champagne glasses halfway. Add a few raspberries per glass to the jelly. Then put the glasses in the refrigerator to chill for 2–3 hours or overnight.

Next, the Pannacotta filling. Put the gelatin leaves in cold water to soak. Split half of the vanilla bean and scrape the seeds into the pot, put the pieces of the bean in the pot. Pour in the cream and sugar and bring to a boil. Squeeze excess water from the softened gelatin leaves. Add the gelatin leaves to the hot cream, allow to melt and stir.

Take the pieces of vanilla bean out of the cream mixture. Allow the mixture to cool throughout. When the mixture has cooled, pour the finished mixture into glasses that already have jellies, and refrigerate the Panna Cotta until set.

Garnish with raspberries and spruce twigs.