Panna cotta with strawberry sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod open lengthwise and scrape out the pulp. Bring the cream, 50 g sugar, vanilla pod and pulp to the boil and simmer at low heat for about 15 minutes.

2. 2

   Remove the pot from the stove and remove the vanilla pod. Squeeze out the gelatine and dissolve it in the hot, but no longer boiling cream.

3. 3

   Rinse four small moulds or cups (each with a capacity of approx. 1/8 l) with cold water. Spread the vanilla cream on top, cover and leave to cool for at least 6 hours (preferably overnight).

4. 4

   Wash and clean the strawberries, cut approx. 1/3 into slices or cubes. Puree the rest with lemon juice. Pass the puree through a fine sieve and season with 1-2 teaspoons of sugar.

5. 5

   Carefully remove panna cotta from the edge with a knife. Dip the panna cotta briefly in hot water up to the edge, then turn it over onto plates. Serve with purée and strawberries.

Nutrition Facts

KCAL
480 kcal

CARBS
20 g

FATS
40 g

PROTEINS
6 g