Lemon Pannacotta

COOK TIME
35 mins

TOTAL TIME
755 mins

Ingredients

Directions

1. 1

   The day before, soak 4 leaves and 10 leaves of gelatine separately in cold water. For the strawberry mirror wash 650 g strawberries, clean them and puree them finely with 75 g sugar. Set 150 ml of puree aside. Squeeze 4 sheets of gelatine and dissolve at low heat. Stir 2 tbsp. puree into the gelatine, then stir everything into the rest of the puree. Divide into twelve glasses and chill for about 2 hours.

2. 2

   For the pannacotta, bring cream, milk, 100 g sugar, lemon zest and vanilla pulp to the boil and simmer for about 10 minutes over a low heat, stirring continuously. Remove the pan from the heat. Let it cool down for about 10 minutes. Squeeze 10 sheets of gelatine well and dissolve in the hot cream. Then pour into the glasses (à approx. 175 ml) and chill for another 12 hours.

3. 3

   The next day, wash, clean and chop 250 g strawberries. Spread the rest of the strawberry puree on the pannacotta.

Nutrition Facts

KCAL
270 kcal

CARBS
22 g

FATS
17 g

PROTEINS
5 g