This wild berry is tart, like its cousin the cranberry. Therefore, it provides the perfect balance to this sweet dish.
Start by soaking the gelatin leaves in a bowl of cold water until soft.
Meanwhile, cut the vanilla pod in half and scrape seeds into a sauce pan. Place the shell of the vanilla pod in the pan as well. Add cream and sugar and let the mixture warm up so that the sugar melts and flavours combine.
Drain the gelatin leaves by squeezing out excess water, then add to the mixture in the pan. When the gelatin is melted, remove pan from heat and let it cool down.
Take the créme frâiche and mix a bit. Pour the cooled gelatin mixture into the créme frâiche and combine. Pour into serving dishes or glasses and place in the fridge for 1-2 hours to set.
Next prepare the caramel sauce. Pour cream and brown sugar into a sauce pan. Bring to a boil for 5-10 minutes until it thickens, then put the sauce to the side to cool down.
Take the créme frâiche pannacotta mixture from the fridge and top with 3/4 of the lingonberries – about 3-4 lingonberries - in each glass. Pour caramel sauce over the top. Enjoy!
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