Dessert with raspberries

For the basis:

• 400ml of coconut milk
• 200ml oatmeal cooking cream
• 5 tablespoons erythritol
• drops of vanilla extract
• lemon peel

For topping:

• frozen raspberries
• 2 tablespoons erythritol
• 1 teaspoon agar agar

Preparation

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.