400 g fresh cream
230 g milk
170 g sugar
80 g raspberries
16 g isinglass
1 sachet vanilla
Blend the raspberries with 80 g sugar and cook this purée for 2-3 minutes. Then sieve and leave to cool.
Bring the milk, cream and 90 g sugar to the boil and cook for 2 minutes and then remove from the heat. Add the isinglass (having already softened this in cold water and wrung it) and allow to dissolve. Then add the vanilla. Divide the mixture into two parts and leave to cool, stirring it every now and again. Keeping a couple of tablespoons of the raspberry aside for decoration, add the rest to one of the panna cotta mixtures. Place the mould on a hard surface so that you can rotate it easily, pour the two panna cotta mixtures into the mould (4 of each colour). Place the mould in the fridge for 5-6 hours and then carefully turn out the panna cotta and decorate the hollows with the remaining raspberry purée.
Decorate by drawing a few lines around the side of the plate.
Leave for about 30 minutes at room temperature and then serve.