Panna Cotta with Perfumed Fruit Salad

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