John Myers
Panna Cotta Decorated with Fruits.
The perfect panna cotta decorated with fruits. recipe with a picture and simple step-by-step instructions.
- 4 leaves Gelatin white
- 500 ml Cream
- 1 Vanilla pod
- 50 g Sugar
- 300 g Fruits, mango, kiwi, strawberries plus additional sugar
- If necessary some white wine or dessert wine
- Soak the gelatine in a little cold water. Pour the cream into a saucepan, score the vanilla stick lengthways and scrape out the pulp.
- Add the pod, pulp and sugar to the cream. Heat slowly and simmer. 15 minutes. Take the cream off the fire and take out the pod.
- Pour the gelatine into the cream dripping wet and dissolve completely while stirring.
- Now put the cream in 6 small, cold-rinsed molds, cups will also work. Place in the refrigerator for at least 4-5 hours, let set. When the mass has set, loosen the cream mass with the blunt side of a small kitchen knife and throw it onto a dessert plate.
- During the waiting time you can prepare 2 sauces of fruit if necessary. Just puree a lot of fruit with a little sugar, I usually use strawberries and kiwi as an alternative. If there is mango, wedges are cut from it, but it should be ripe, ready-to-eat.
- If the cream has fallen, you can put some fruit sauce around it and put a few mango strips or strawberries around it for decoration. Special tip: the cream taken from the stove can also be seasoned with a dash of white wine, a dessert wine is even better.
- In my photo, I once served a variant with caramel sauce.
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