Raspberry panna cotta with pomegranate and heart biscuits

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:

1. For the panna cotta, heat the raspberries in a saucepan and mix with freshly squeezed orange juice. Push the raspberries through a sieve so that we have a fine raspberry puree.
2. Carefully remove the seeds from the pomegranate, catching the juice or slightly squeezing out part of the pomegranate. Add the juice from the pomegranate to the raspberry sauce. Mix the pomegranate seeds with 2 tablespoons of the raspberry puree and some sugar and set aside for later.
3. Put the whipped cream in a saucepan, mix with the raspberry puree, vanilla and sugar. Mix the agar agar with 2 tablespoons of liquid (whipped cream or milk) separately and then add to the saucepan with the raspberry whipped cream. Bring to the boil while stirring and simmer gently for 2-3 minutes.
4. Pour the mixture into 6 glasses or cups and refrigerate for at least 4 hours.

1. Knead all the ingredients for the biscuits into a dough. Shape the dough into a roll on a lightly floured work surface and divide into 12-15 pieces. Using your hands, roll the pieces into thin strands (about 35cm long). Halve the strand of dough in the middle and then twist or twist the two strands together. Shape the twisted strand of dough into a heart and place on a baking tray lined with baking paper.
2. Preheat the oven to 180°C and bake the hearts for 25 minutes until golden brown.
3. Cool and dust with icing sugar.
4. Pour the panna cotta out of the glasses or cups. This is easier if you put the glasses in a little warm water beforehand and loosen the edges slightly with a butter knife. Serve the panna cotta with the pomegranate and raspberry sauce and the biscuits.