Claudio's Panna Cotta

Ingredients for 15 servings:

• 1 liter of whipped cream
• 1 ½ sachet(s) gelatine, if powder or
• 1 bag(s) of gelatin (leaf gelatin)
• 1 vanilla pod(s)
• 1 cup(s) milk (espresso cup)
• 200 g sugar
• some cinnamon, ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Dissolve the gelatine with a little water. Bring the cream and a cup of milk to a boil, scrape out the vanilla pod, and add the contents to the pan. Simmer gently for about 10 minutes, then set the pan aside and let cool slightly. Stir in the dissolved gelatine, mix well, and pour into 15 metal bowls. These need to cool thoroughly, so I prepare the panna cotta the day before serving. IMPORTANT: Do not refrigerate the hot bowls!!! To eat, briefly dip a bowl in hot water, loosen it around the rim with a sharp knife, and turn it out onto a plate. For the sauce, I like to use frozen berries boiled with sugar and a little red wine. Garnished with some grated nuts and a mint leaf, this dessert is perfect for weakening mothers-in-law and raising grandpa’s cholesterol. TIP: I really like to use gelatine in powder form. The packaging says that one sachet is enough for 500 ml, meaning two sachets would be needed for one liter of cream. However, since I don’t want to make a firm, sliceable aspic, I use 1 1/2 sachets. This makes the panna cotta firm, but still smooth enough. It tastes simply delicious.