Vanilla panna cotta with strawberry sauce

Ingredients

• sheet gelatin - 10 g
• cream 33% - 225 ml
• milk 3.5% - 225 ml
• vanilla pod - 1/3
• sugar for cream - 60 g
• strawberries (can be frozen) - 150 g
• sugar for strawberry sauce - 75 g
• a few fresh strawberries for garnish

Cooking

Step 1

Pour the gelatin sheets with cold water so that the water completely covers the gelatin. Leave for 15 minutes.

Step 2

Mix cream and milk in a saucepan.

Step 3

Split the vanilla pod lengthwise, scrape out the seeds and add them, along with the pod, to the milk and cream mixture. Add sugar for cream.

Step 4

Place saucepan with milk mixture over medium heat. While stirring, bring the mixture to a boil. Turn off the fire. Add the softened gelatin to the mixture and stir well until it dissolves. Discard the vanilla pod from the mixture.

Step 5

Let the mixture cool and pour into serving glasses. If you don't want the vanilla beans to show through the mixture, you can strain the mixture through cheesecloth first.

Step 6

Place the cups in the refrigerator until the panna cotta is completely set. 3 hours minimum or overnight.

Step 7

Prepare strawberry sauce. To do this, pour strawberries into a thick-walled saucepan or stewpan (if frozen, you can not defrost beforehand). Add sugar for strawberry sauce and 1/4 cup cold water. Bring the mixture to a boil, boil for 3-4 minutes. Remove from fire.

Step 8

When the sauce has cooled down a bit, pass it through a sieve.

Step 9

Panna cotta is frozen. Now you can pour it with strawberry sauce and decorate with strawberries.