Panna Cotta with Campari strawberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Bring cream, vanilla sugar and 150 g sugar to the boil in a saucepan and simmer for about 10 minutes. Remove the pot from the stove. Let the cream cool down a little. Squeeze the gelatine and dissolve in the hot cream. Put the cream in a cool place for about 1 hour.

2. 2

   Rinse 10 timbal moulds (approx. 150 ml content) with cold water. Pour in the cream mixture. Chill for at least 6 hours, preferably overnight. Simmer 4 tablespoons of sugar and 8 tablespoons of water for about 2 minutes. Stir in strawberry jelly. Stir Campari and starch until smooth and stir into the boiling liquid. Simmer for 1-2 minutes. Cover surface with foil and let sauce cool down. Wash and clean the strawberries and cut them into small pieces. Add strawberries to the cold Campari sauce. Wash lemon, grate dry and peel into strips with a zest ripper. Wash lemon balm and dab dry.

3. 3

   Cover surface with foil and let sauce cool down. Wash and clean the strawberries and cut them into small pieces. Add strawberries to the cold Campari sauce. Wash lemon, grate dry and peel into strips with a zest ripper. Wash lemon balm and dab dry. Hold the moulds in hot water up to the edge. Remove Panna Cotta from the mould, turn it over onto a plate and serve with Campari strawberries. Decorate dessert with lemon balm and strips of lemon peel

4. 4

   With 10 people:

Nutrition Facts

KCAL
600 kcal

CARBS
35 g

FATS
48 g

PROTEINS
5 g