For the basis:
In a saucepan, mix coconut milk, cream, vanilla, erythritol and agar agar. Cook for 15 minutes while stirring, bring to a slow boil while cooking. Then pour the mass into containers, prepared buns and place in the refrigerator. Once the panna cotta is hardened, roll it over on a serving platter. Thaw frozen raspberries on the fire, add a little erythritol powder and pour warm over the stump.
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