Start by soaking the gelatin leaves in cold water. Bring cream to a boil over low heat in a saucepan with saffron, Use like sugar, Fiber honey and vanilla drops. Cook until the cream has thickened slightly. Remove the pan from the stove. Squeeze out the gelatine leaves and add to the cream mixture and stir until the gelatine leaves dissolve. Pour the mixture into four glasses and place in the fridge to cool for 1-2 hours. Thaw the frozen raspberries and mthen mix with Use like sugar. Strain the sauce through a sieve to remove all the seeds. Taste and see if more sweetness is needed. Remove the pannacotta from the fridge about 15 minutes before serving. Top with the raspberry sauce (a tip is to warm the sauce slightly, it is good in combination with the cold pannacotta). Top with chopped Crunchy caramel.