Panna Cotta with Salsa di Fragole

Ingredients for 4 servings:

• 400 g cream
• 1 vanilla pod(s)
• 50 g sugar
• 3 sheets of white gelatin
• 200 g strawberries (frozen ones are practical)
• 100 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cooked cream with strawberry sauce

Split the vanilla pod lengthwise and bring to a boil with the cream and sugar. Cook for about 5 minutes, stirring frequently. Soak the gelatin in cold water for about 5 minutes. Remove the vanilla pod from the pan (you may need to smooth out some of the excess), squeeze the gelatin well, and dissolve it in the hot cream. Rinse serving ramekins or coffee cups with cold water, fill with the cream. Let cool slightly, then refrigerate for at least 2 hours. For the sauce, puree the strawberries with the sugar (defrost frozen strawberries first and check if they are already sweetened, then reduce the sugar!). Strain the strawberry puree through a sieve. Before serving, run a knife around the edge of the ramekins. Briefly dip the ramekins in hot water and turn the panna cotta out onto dessert plates. Pour the strawberry sauce over the ramekins. This recipe can also be prepared the day before. The beautiful color combination also makes it a visually very appealing dessert.