First thing, sorry, I don't like jelly salads that much. Reminds me on this industrial fruit juices something from childhood (Kindergarten)- just water, powder heat and chemistry - not a single fruit. But the idea was nice. The event is hosted by Elise from http://www.elise.com/
Next thing, I forgot this event. It is sunday and what shall I do. So I looked at my fridge. I 've got frozen raspberries from my moms garden- sweet and delicious, like summer, some cream and the so called schmand, something like sour cream, but no sour cream at all. Panna cotta was the only answer and I do love panna cotta. No water envolved and no chemistry at all, or maybe just a little!

Makes 2-3 Servings

For the panna cotta:

• 200  ml  heavy cream
• 200  ml  schmand (this sort of cream is unknown to most western countries accept germany, use creme fraiche legere instead)
• 1/2 teaspoon lime zestes
• a few drops vanilla essence
• 1 teaspoon almond syrup (orgeat)
• 1 1/2   leaves gelatine*
• 3 tablespoons sugar (a sweet tooth may love some more, just taste the cream)

• 2 cups raspberries (frozen, melted)
• 1 dash lime juice
• 1/2  leave gelatine
• 2 tablespoons sugar

• 2 tablespoons pistachios
• 3 mint leaves

Soak gelatine (for the panna cotta) in some cold water, about 10 minutes. Meanwhile, in a saucepan bring sugar and cream to a boil. Afterwards let simmer until cream is reduced to the halve (100 ml). Transfer into a heat resitent bowl. Mix in gelatine (drained) to disolve. Let cool down. To accelerate this cool down part put the bowl in a second bowl, filled with icewater. Don't forget to beat it slowly during cooling, but don't beat it too much, we don't want any foamy bubbles. When the cream reaches room temperature, beat in creme fraiche, vanilla essence, lime zestes and almond syrup. Fill in cups or forms, already rinsed with cold water, just before the filling action will take place. Concerning the forms: the cream filling should left some space for the rasperry jelly. Place forms in the refrigerator, let rest for 1 hour.

Meanwhile, soak the gelatine in cold water, put raspberries in a small saucepan adding sugar and a litte lime juice. Heat it up on a very small fire just until raspberries becomes juicy. Strain it to a fine sieve, using the back of a spoon to get as much juice and fruit pulp as possible. Mix in the gelatine (drained). At this moment the juice should still be hot, if not, heat it up a little. Let stand at room temperature until the cream in the refrigerator becomes firm, but not really stiff.

Spoon the raspberry coulis in the forms to seal the surface of the panna cotta with a small layer of raspberry jelly. This will look nice afterwards - or should..

Let set in the refrigerator over night or 4 hours minimum.

In a food processor grind pistachios and mint leaves.

For serving:

With a small knife loosen the edges of the panna cottas. Dip forms into hot water (surface upside, of course) - just for a few seconds, then turn over on plates and pray. Sprinkle with some pistachios-mint-powder. You may decorate the plates with a little fresh raspberry coulis.

*) A panna cotta should never be stiff at all, it should be creamy and slightly unstable. If you love firm puddings,  you better take two leaves.

..sorry for my grammar