Panna cotta with cherry and raspberry sauce

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Portion

Mix the gelatin with cold water and allow to swell for 10 minutes.
Pour cream, milk, sugar, seeds and vanilla pod into a saucepan.
Put on the stove and bring to the boiling point.
Cover with a lid and leave for 2 hours to aromatize.
Strain the mixture through a sieve to remove the vanilla pieces.
Put it back on the stove and heat, add the swollen gelatin and stir until it melts completely.
Pour the mixture into molds, cups or glasses and refrigerate for 2-3 hours.
For the Sauce: In a saucepan, add the sour cherries without stems and seeds, raspberries, sugar and water, boil for 3-4 minutes.
Drain the sauce through a sieve.
Remove the panna cotta from the molds.
Serve on a platter with sauce and garnish with mint if desired.
Enjoy!