Panna Cotta
Ingredients
1 pack of liquid cream (200ml)
1 glass of milk (200ml)
half a teaspoon of sugar
1 pack of vanilla
1 pack of powdered gelatin
2 handfuls of raspberries
1 teaspoon of starch
2 teaspoons of sugar
half a cup of water
Instructions
First, take the powdered gelatin into a small bowl, pour half a tea glass of warm water over it and leave it for 5 minutes. Then put the milk, cream and sugar in the pot and cook without boiling much (until bubbles come out from the sides of the pot).
Turn off the stove and add vanilla and gelatin and mix well. Wet the small bowls a little beforehand and shake off the excess water. Divide the milk mixture equally among all and let it rest in the refrigerator for at least 3-4 hours or 1 night.
The first time I made it, I made 5 in small bowls, because it spread a lot when I turned it, this time I made 3 in a glass of water. You can double the size and make more.
Put all the ingredients for the sauce in a small saucepan, crush the fruits over low heat and cook until it thickens. If you wish, you can filter the seeds, I like the crunchiness of the mouth😋
While the panna cottas are cooling, you can chill the sauce in the refrigerator. If the consistency is too thick, you can add water. At the end of the time, before turning the bowls upside down, open them slightly from the edges with a knife and turn them upside down on the serving plate, enjoy with the sauce
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