Baked panna cotta

Mix the egg whites with chopsticks to break down the stiffness without whipping them

Put the cream, milk, and granulated sugar into a saucepan and heat over the stove, stirring frequently with a spatula to avoid boiling. (Around 40-50°C is best.)

Slowly pour the warmed egg whites (2) into the egg whites (1) and mix with a whisk. Again, mix in a way that breaks down the egg whites without foaming

Strain [3] through a colander to remove any chalaza or other particles remaining in the egg whites

Line a large baking tray with a cloth or dish towel and arrange 12 molds on it. Spread the caramel sauce evenly over the bottom of the molds, leaving about 5mm of the sauce on the bottom

Pour (4) evenly over the caramel sauce, then pour boiling water into the pan until it is about halfway up the mold

Bake in a preheated oven at 160°C for 60 minutes

Once baked, let cool and chill in the refrigerator. Once cooled, insert the tip of a knife into the gaps in the mold and arrange on a plate. Top with raspberries and mint to complete