For the berry panna cotta, bring the whipping cream and vanilla sugar to the boil in a small saucepan and simmer on the lowest heat for about 2 hours.
Strain the raspberries and blackberries through a whisk, bring the fruit puree to the boil with the preserving sugar and boil for a few minutes.
Half fill 6 small glasses or dessert bowls with the panna cotta and refrigerate. After about three to four hours, pour the cooled berry puree over the panna cotta. Divide whole raspberries among the glasses and serve the berry panna cotta as a dessert.
Preparation Tip:
It is best to prepare the berry panna cotta the day before and add the raspberries just before serving. It will keep in the refrigerator for up to three days.
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