Mix the cream, vanilla sugar and jelly sugar in a saucepan and boil for 30 seconds.
Pour into four glasses and refrigerate until set.
For the mulled lingonberries, bring the mulled wine and muscovado sugar to the boil in a saucepan. Remove the saucepan from the heat and add the lingonberries.
Leave to stand for at least one hour.
Spoon the berries on the panna cotta and serve.
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