Heat the cream and
dissolve the sugar and 2 leaves of gelatin. Allow to cool down to room
temperature, than mix with the yogurt, vanilla sugar and mascarpone.
Divide the mixture over 4 glasses or bowls. Heat the raspberry sauce,
dissolve the last leaf of gelatin in it and pour the sauce on top of
the mascarpone mixture. Put in the fridge for at least 4 hours.
Panna cotta is Italian
for "cooked cream",
the basis of this recipe. See also a recipe for "regular"
panna cotta with yogurt,
chocolate panna cotta and
coffee panna cotta.
