Bring the cream, the sugar and the vanilla paste to a boil and cook it at low heat for 2 minutes. Squeeze the soaked gelatine and mix it into the hot but no longer boiling cream.

Rinse the silicon form with cold water and fill in the panna cotta dollop. Cool it in a fridge for 2 hours.

Prepare the caramel: pour the finely granulated sugar together with the water in a small pan, mix them together lightly, and melt it at medium heat. Make sure you do not stir any longer! Finally, add the chopped thyme, the raspberry and the raspberry balsamico, and cook it for 3-4 minutes at low heat. Let it cool off. Remove the panna cotta from the silicon form, place it on a plate, and pour on it the raspberry caramel. Decorate it with fresh raspberries and thyme.