Dessert "Violet Pannacotta

Preparing the first layer: Soak 3 grams of gelatin in water and let it swell. Then heat it in a water bath or microwave. The main thing is not to let the gelatin boil, as it loses its gelling properties when boiled.

Blend raspberries with sugar. If desired, you can strain through a sieve to remove all the seeds. Continue blending and add dissolved gelatin. Whip for 2-3 minutes. The mixture becomes lighter and airy while blending. Pour into a container. Whip the cream to soft peaks and gently fold into the main mixture. Work carefully to maintain airiness. Chill the resulting mousse in the refrigerator for 3-4 hours.

Preparing the second layer: heat the cream over low heat, add sugar syrup. Stirring, bring the mixture close to a boil. Once the first bubble appears — turn it off. Soak 15 grams of gelatin in water. Mix with the cream, pour into a mold, cool and place in the refrigerator. Wait for it to set completely.

Preparing the third layer: bring the mixture of water and syrup to a boil. Add 24 grams of gelatin and boil for another 5 minutes. Pour the jelly into molds and let it cool.

Use raspberries, strawberries, blueberries, and cherries as decoration.