Panna cotta with two types of fruit puree

Ingredients for 4 servings:

• 400 ml cream
• 125 g powdered sugar, sifted
• ½ vanilla pod(s), the pulp
• 500 g yogurt, whole milk
• 3 sheets of white gelatin
• 3 tbsp liqueur (Limoncello, lime syrup)
• 200 g strawberries
• 2 tbsp lemon juice
• 200 g mango(s), peeled, diced

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Bring the cream, 75g of powdered sugar, and vanilla seeds to a boil, then simmer uncovered over medium heat for about 10 minutes until the volume is reduced to 300ml. Allow to cool slightly. Pour the cream through a fine sieve and mix with the yogurt. Soften the gelatine in cold water. Heat the limoncello, dissolve the squeezed-out gelatine, and stir into the cream and yogurt mixture. Pour the panna cotta into four glasses and chill for at least 3 hours, preferably overnight. Wash the strawberries. Set four aside. Finely purée the remaining strawberries with 25g of powdered sugar and 1 tbsp lemon juice. Purée the mango with the remaining 25g of powdered sugar and 1 tbsp lemon juice. Divide some of the yellow and red purée between the glasses. Garnish with the strawberries. Serve the remaining purées separately.