Strawberry Panna Cotta

Put the cream in a saucepan. Add the sugar, vanilla sugar and the agartine and stir well.

Wash the strawberries, remove the flower heads and place them in a tall mug, puree with the hand blender. To avoid having strawberry seeds in the panna cotta, pass the pureed strawberries through a hair sieve.

Measure out 250 ml of the strawberry must and set aside for the cream. Put the rest of the strawberry sauce aside for the sauce.

Bring the cream to the boil and cook for two minutes while stirring. Then remove from the hotplate and stir in the strawberry pulp (250 ml.).

Fill in dessert bowls and allow to cool.

When the panna cotta has cooled down, bring the rest of the strawberry sauce with the preserving sugar and lemon juice to the boil while stirring, then let it cool for two minutes and spread it over the panna cotta with a spoon. When the sauce has cooled, cover the panna cotta and chill in the refrigerator for at least two hours.

I make the vanilla sugar myself by mixing the vanilla pods with the sugar, letting them steep for two weeks in a closed glass, shaking them every now and then and finally grinding the whole thing finely.