John Myers
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Panna Cotta with Perfumed Fruit Salad
The perfect panna cotta with perfumed fruit salad recipe with a picture and simple step-by-step instructions.
- 400 g Lactose-Free whipped cream
- 2 sheet Gelatin
- 1 Vanilla pod
- 50 g Sugar
- 1 Net melon
- 1 Nectarine
- 4 Apricots
- 1 tbsp Elderflower syrup
- 1 Stalk Peppermint fresh
Prepare the panna cotta
- Put the cream and sugar in a saucepan
- Cut the vanilla pod lengthways, scrape the vanilla pulp into the cream and let the vanilla pod cook with it
- Bring the vanilla cream to the boil and let it boil gently for about 10 minutes
- Soak the gelatine in cold water, then squeeze it out and dissolve it in the vanilla cream. To do this, remove the sliced vanilla pod.
- Fill the very liquid mass (don’t worry, it will still set!) In molds and place in the refrigerator for at least 2 hours (can also be prepared a whole day in advance so that there is no stress when the guests come!)
Prepare the fruit salad
- Cut all types of fruit (please only use well-ripe fruit) into bite-sized pieces
- Wet with elderflower syrup and dust with a little icing sugar
- Cut some peppermint leaves into fine strips and add to the fruit salad.
Dish up the desert
- Take the panna cotta out of the refrigerator
- Fill a deep mold finger-high with hot water, then remove the panna cotta slightly from the edge with a knife, briefly put it in the hot “foot bath” and then fall onto a desert plate
- Place the fruit salad around the panna cotta, add a sprig of peppermint as a decoration and serve immediately
- Alternatives: Put melon wedges under the panna cotta as a fruit side dish or a sauce topping
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