Panna Cotta

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Score the vanilla pod lengthwise, scrape out the pulp. Bring cream, 70 g sugar, vanilla pulp and vanilla pod to the boil. Leave to cool at lukewarm temperature. Remove vanilla pod.

2. 2

   Squeeze the gelatine and dissolve in the cream. Pour into 4 moulds or cups (each containing approx. 150 ml) rinsed with cold water. Leave to set overnight in the refrigerator. Wash, clean and halve the strawberries. Put 8 halves aside for decoration. Puree remaining strawberries, lemon juice and 1 tablespoon of sugar. Cut figs in half as well. Use a knife to remove the cream from the edge of the mould, dip the mould briefly in hot water and turn it over. Serve in portions with strawberry sauce and halved fruits.

3. 3

   Put 8 halves aside for decoration. Puree remaining strawberries, lemon juice and 1 tablespoon of sugar. Cut figs in half as well. Use a knife to remove the cream from the edge of the mould, dip the mould briefly in hot water and turn it over. Serve in portions with strawberry sauce and halved fruits. Decorate with lemon julienne and mint