Dissolve gelatin in a small amount of water. Pour the sweet cream into another saucepan. Add 80 g of sugar and warm it up gently. Add a vanilla stick cut along and bring to the boil. Drain the soaked gelatin from excess water and add to the cream. Next, bring almost to the boil. Pour the mass into cups and leave to cool.
After cooling the cups, cover with foil and put in the fridge for about 4 – 5 hours, or preferably overnight. Blend strawberries, cook 1 glass of water and add two packs of jelly. Add the blended strawberries and the rest of the sugar. Cook everything together, cool it slightly and pour into the cups previously filled Panna cotta.
Serve with whipped cream and seasonal fruit for decoration.
Enjoy your meal!
- 300 ml of sweet 36% cream
- 150 g of milk
- 100 g of sugar
- 1 vanilla stick
- 2 teaspoons of gelatine
- 2 packages of strawberry jelly
- 150 g of strawberries
- a mint leaf for decoration
- whipped cream
Tagliatelle with strawberriesPreparing: Cook the pasta al dente. In the meantime, blend half the strawberries and put into a frying pan. Add the sugar and bring to the boil. Then add sweet cream, butter and grated lemon peel. Grate the rest of the strawberries...