Vanilla panna cotta with strawberry sauce

Classic Italian mousse dessert with strawberries.
How to cook Vanilla panna cotta with strawberry sauce
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.
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