Panna cotta

Ingredients for 6 servings:

• 400 g cream
• 600 ml milk
• 100 g sugar
• 2 vanilla pods
• 8 sheets of white gelatin
• 400 g currants, raspberries and blackberries
• 4 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 45 minutes

Combine the cream, milk, and sugar in a saucepan. Stir in the scraped vanilla seeds and the empty pods. Bring everything to a boil over low heat and simmer for 15 minutes (note: if the mixture simmers too slowly, the panna cotta will not set!). Soak the gelatine in cold water. Remove the pan from the heat, remove the vanilla pods, and stir in the squeezed gelatine until dissolved. Pour the mixture into 8 cold-rinsed soufflé dishes and refrigerate overnight to set. Wash the berries, removing any bad spots and the stems, chop them up, and warm them with 4 tablespoons of sugar until slightly softened. Turn the panna cotta out of the dishes (cut around the edges with a warm knife or briefly dip the dish in hot water if that doesn’t work). Garnish the panna cotta with the berry compote. For 6 servings, one serving has 412 kcal.