Panna Cotta Italian dessert… yum… I love this cuisine….
Simple, tasty, refreshing…
500ml of sweet, liquid cream 30-36%
1 packet of sugar with real vanilla + 1 teaspoon of powdered sugar
or 50g of sugar and vanilla pod
1.5 teaspoons of gelatin
about 300g of strawberries
Soak the gelatin in 2 tablespoons of cold water. Pour the cream into a small pot. Add sugar with real vanilla and powdered sugar or sugar and the cut vanilla pod with seeds. Bring to the boil slowly. Cook over low heat, stirring frequently (so that the cream does not stick to the bottom of the pan). Remove the pot from the burner and remove the vanilla pod if this option was selected. Stir the hot cream thoroughly with the gelatin.
Pour the ready-made cream into small plastic cups. Let it cool down and put it in the fridge for 0.5 hour. Slice some of the strawberries and press them onto the bottom of the cup.
Blend the rest of the strawberries. Dissolve the jelly in half of the water provided in the recipe on the packaging. Cool down. Combine the strawberry mousse with the jelly. Pour over the concentrated cream and refrigerate.
To take out the dessert, place the mold for a few seconds in a bowl with hot water, successively place a plate on the mold and turn it upside down.
Garnish with strawberries and mint leaves. May be sprinkled with powdered sugar.