Whipped raspberry panna cotta
100 g raspberries
200 ml whipping cream 
2/3 dl Dansukker Jelly Sugar Multi

Whipped chocolate panna cotta
40 g dark chocolate
40 g milk chocolate
300 ml whipping cream 
50 g Dansukker Jelly Sugar Multi

Brownie
100 g dark chocolate
200 g butter
100 g Dansukker Dry Brown Sugar
60 g Dansukker Granulated Sugar
45 g cocoa powder
1 pinch of salt
2 eggs
60 g flour

Caramel sauce
95 g Dansukker Light Muscovado Sugar
30 g Dansukker Light Syrup
15 g butter
100 ml whipping cream

Decoration
white sprinkles
fresh raspberries

Prepare the raspberry and chocolate panna cotta the day before. Start with the raspberry panna cotta. Warm up the raspberries and push them through a fine sieve, saving the juice. Boil the cream with the jelly sugar for 3 minutes.

Add the juice and boil for 2 minutes. Transfer the panna cotta to a clean bowl, cover with plastic and refrigerate overnight.

Make the chocolate panna cotta. Chop the dark and milk chocolate. Bring the cream to the boil, then remove from the heat. Add the chocolate and stir until smooth. Add the jelly sugar and boil for 30 seconds. Transfer the panna cotta to a clean bowl, cover with plastic and refrigerate overnight.

Prepare the brownie. Set the oven to 175°C, using top and bottom heat.

Chop the chocolate. Melt the butter. Add the chocolate and stir until smooth. Stir in the sugar, cocoa powder and salt. Beat in the eggs one at a time, then fold in the flour. Stir to make a smooth paste.

Grease a 10x15 cm baking tin and line it with parchment paper. Pour the mixture into the tin. Bake in the centre of the oven for about 20-23 minutes. Allow to cool.

Boil the toffee sauce. Combine the muscovado sugar, syrup and butter in a thick-bottomed saucepan. Boil for about 2 minutes until the sauce starts to thicken.

Add the cream a little at a time and continue simmering for about 4 more minutes. Pour the sauce into a jar and refrigerate until it cools and thickens.

Assemble the dessert. Whisk the two panna cotta mixtures separately and put them into separate piping bags. Pipe both panna cottas onto the plates.

Cut the brownie into small pieces and spread it out on the plates. Put the toffee sauce into a piping bag with a small nozzle and pipe over the top.

Decorate with sprinkles and raspberries.