Mascarpone panna cotta with strawberry sauce

Ingredients for 6 servings:

• 300 ml cream
• 500 g mascarpone
• 1 vanilla pod(s)
• 80 g sugar
• 10 sheets of gelatin
• 200 g strawberries
• 1 tbsp powdered sugar
• ½ lemon(s), the juice
• 50 g dark chocolate coating

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Soak the gelatin. Bring the cream to a boil with the mascarpone, the split vanilla pod, and sugar. Remove from the heat and stir in the squeezed gelatin. I always add a little cream to the gelatin first, stir, and then add the gelatin to the mixture. Cool the cream in a cold water bath. As soon as it begins to set, pour into molds and chill for at least 3 hours, preferably overnight. Wash and hull the strawberries. Set aside 6 strawberries. Bring the remaining strawberries to a boil with lemon juice and powdered sugar, puree, and cool. Melt the chopped chocolate over a hot water bath. Use it to draw hearts on plates. Briefly dip the panna cotta in hot water and then turn out onto plates. Serve with strawberry sauce and strawberry halves.