Panna cotta with Campari berries

Ingredients for 8 servings:

• 9 sheets of white gelatin
• 1 ½ kg whipped cream
• 2 pts vanilla sugar (bourbon vanilla sugar)
• 150 g sugar
• 1 jar jam (blackcurrant jelly, 225 g)
• 4 tbsp water, if necessary
• 4 tbsp Campari
• 500 g strawberries
• some lemon peel (organic), if desired
• some lemon balm, possibly

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Dessert – easy to prepare, must be refrigerated overnight

Soak the gelatin. Bring the cream, vanilla sugar, and sugar to a boil. Simmer for 15-20 minutes. Remove the pan from the heat and let the cream cool slightly. Squeeze out the gelatin and dissolve it in the hot cream. Rinse 10 timbale molds (or cups or other molds, each with a capacity of approx. 150 ml) with cold water. Pour in the cream mixture and let cool. Chill for at least 12 hours, preferably overnight. Heat the blackcurrant jelly and, if desired, 3-4 tablespoons of water until liquid. Stir in the Campari. Wash, hull, and finely chop the strawberries (defrost frozen fruit). Pour the Campari sauce over the strawberries and let it stand for a while. Briefly dip the molds up to the rim in hot water. Loosen the panna cotta around the rim with a small knife, turn it out, and serve with the Campari strawberries. Decorate with lemon zest and lemon balm.