Baked panna cotta

Mix the egg whites with chopsticks to cut the firmness without whipping them.

Put the fresh cream, milk and granulated sugar in a pot and heat it over a heater, mixing well with a spatula to prevent it from boiling. (Around 40-50°C is best.)

Gently pour warm [2] into the hardened egg whites from [1] and mix with a whisk. At this time, mix it so that it does not foam and cuts the firmness.

Strain [3] using a colander to remove any remaining charaza or other residue from the egg whites.

Place a large bat with soaking and timber towels, and arrange 12 molds there. Spread the caramel sauce all over the bottom of the mold to about 5mm from the bottom.

Pour [4] equally over the caramel sauce, then pour boiling water into the batter to about half the height of the mold.

Bake in an oven heated to 160 degrees for 60 minutes.

Once cooked, remove the heat and cool well in the fridge. Once it's cooled down, place the tip of the knife into the gap in the mold and place it on a plate. Topped with raspberries, mint and it's finished.