Little pannacotta with raspberries

It was a long time I wanted to try this recipe from the book of Fabio Marangon from the restaurant Cucina Marangon. One of the few times I actually use my dutch in trying to understand a recipe. This said, I have to admit that the recipe is actually a fairly standard one. There is not twist or changes. Yet, we loved it so ... I post it. And I just had the last one few minutes ago!!! Ops, I was forgetting ... do not eat the spaghetti as well, it is only decoration!

Serves: 8
FlexiPoints: 4.5

Suggested wine: ... nothing !!!

Ingredients:
- 450g double cream (40%)
- 1 vanilla pod
- 70g sugar
- 54 rasperries
- 2 gelatin sheets
- 4 dried spaghetti

How-to:
1. Mix the cream with 50g sugar. Split the vanilla pod in two and remove the seeds with the help of a little knife. Add the seeds and the pod itself to the cream.
2.In the meantime, rinse the gelatin sheets in cold water.
3. Cook the cream on gentle heat for 15’ stirring frequently with a whip. Add the gelatin sheets and whisk well.
4. Distribute the cream among 4 small ramekins and refrigerate for 8 to 12 hours.
5. Just before serving, make the raspberry coulis by mixing together 30 raspberries and 20g of sugar. Pass it through a sieve. Distribute it among the ramekins to make a red layer on top.
6. Break the spaghetti in two and make little kebabs of three raspberries each.
7. Serve with the kebab on top.