For the recipe you will need:
for panna cotta:

cream (35%) – 350g
milk – 50g
vanilla – 1/2 pod
allspice – 2-3 peas
carnation – 5-7 buds
sugar – 3 tbsp.
water – 2 tbsp.
gelatin – 6g
for caramel sauce:

sugar – 5 tbsp.
water – 3 tablespoons
cream – 100g
raisins – 2 tbsp
Cointreau liqueur – 2 tbsp.
for decor:

Strawberry.
To make Caramel Pannacotta with Caramel Chocolate Sauce:

Put cream, milk, vanilla pod, pepper and cloves on a slow fire and cook for about 15 minutes. In parallel, put sugar in a saucepan or ladle and pour cold water over it. Place over medium heat and cook until caramelized.

As soon as the desired color appears and the caramel is evenly colored, take the hot cream and pour it into the caramel in small portions, stirring constantly. Pour in all the cream with spices and put on the fire, and slowly cook, stirring for minutes. Soak the gelatin. Boiled, removed from heat and let cool slightly. We introduce the soaked and squeezed gelatin, mix well, filter and pour into molds. Let cool completely and then put in the refrigerator until completely solidified.

For the sauce. Place sugar and water in a pan. Boil again until caramelized. In parallel, heat the cream and wash the raisins. As soon as the caramel is colored in parts, pour hot cream into it and mix until smooth, put raisins there and pour liquor, boil for a couple of minutes. Remove from heat and pour the sauce into a container with 20 g of dark chocolate, mix until smooth, cool.

Serve together, you can in glasses, you can on a plate, decorate with strawberries.