Stracciatella-Panna-Cotta with cherry sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Bring cream, milk and sugar to the boil. Let simmer for about 10 minutes at low heat. Remove the cream from the heat and let it cool down a little. Squeeze the gelatine and dissolve in the hot cream. Place in a cool place until the cream starts to gel. Finely chop the chocolate. Put 25 g aside for decoration. Stir the chocolate into the cooled cream mixture. Pour into a mould rinsed with cold water (e.g. large cup; approx. 650 ml content). Chill for approx. 4 hours

2. 2

   Wash, clean and stone the cherries. Boil up cherry nectar with vanillin sugar. Add cherries, simmer for about 5 minutes. Stir starch with a little water until smooth. Stir into the boiling compote. Let simmer for about 1 minute while stirring. Remove from the heat, fill into a bowl and let it cool down. Dip the panna-cotta pan briefly into hot water. Turn out the panna cotta and quarter it. Place on plates, sprinkle with remaining chocolate, decorate with lemon balm and some cherry sauce. Add the remaining cherry sauce

3. 3

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
650 kcal

CARBS
56 g

FATS
42 g

PROTEINS
8 g