John Myers
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Panna Cotta on Summer Fruit Level
The perfect panna cotta on summer fruit level recipe with a picture and simple step-by-step instructions.
Panna cotta
- 600 ml Cream
- 1 pinch Salt
- 3 tbsp Sugar
- 1 piece Vanilla pod
- 1 packet Vanilla sugar
- 50 ml Lime juice
- 1 pinch Lime zest
- 4 sheet Gelatin white
Raspberry fruit level
- 300 g Raspberries
- 3 tbsp Powdered sugar
- 25 ml Freshly squeezed lemon juice
- 2 tbsp Fruit schnapps
Josta berry fruit level
- 150 g Josta berries
- 3 tbsp Powdered sugar
- 10 ml Lime juice
- 1 tbsp Cassis liqueur
- 1 tbsp Water
Panna cotta
- For the panna cotta, put the cream with the vanilla pod, salt, sugar, vanilla sugar, lime juice and some lime zest in a saucepan and bring to the boil. Let it simmer for about 10 minutes. In the meantime, soak the gelatine in water for 5 minutes. Remove the vanilla pod and dissolve the squeezed gelatin in the cream. Pour the cream into molds rinsed with cold water and leave to cool and gel in the refrigerator for at least 4 hours. To serve, loosen the edge of the panna cotta with a knife, dip briefly in hot water and turn out onto a plate.
Raspberry fruit level
- Puree the raspberries for the fruit mirror with powdered sugar and lemon juice and strain through a fine sieve. Season to taste with the fruit schnapps and, if necessary, sweeten.
Josta berry fruit level
- Put the josta berries in a saucepan with the water, powdered sugar and lime juice and bring to the boil. Simmer for 5 minutes and strain through a fine sieve. Season to taste with the cassis and let cool.
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