Panna cotta with strawberries

Panna cotta with strawberries

Total: 4 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 464 kcal
, Fat: 37 g
, Carbohydrate: 23 g
, Protein: 4 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Panna cotta

4 dl full cream
1 dl milk
2 tbsp sugar
1 parcel bourbon vanilla sugar
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Strawberries

250 g strawberries, cut into chunks
1 tbsp sugar
2 tbsp lemon liqueur (e.g. limoncello)

To serve

2 tsp shelled pistachios, roughly chopped
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How it's done

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Panna cotta

Bring the milk, cream, sugar and vanilla sugar to the boil, reduce the heat, reduce to approx. 400 ml. Remove the pan from the heat. Stir the gelatine into the hot liquid. Pour through a sieve into a measuring jug. Pour into four cold ramekins (each approx. 150 ml), cover and allow to set in the fridge for approx. 4 hrs.

Strawberries

Mix the strawberries with the sugar and liqueur, cover and leave to steep for approx. 30 mins.

To serve

Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Top with the strawberries and sprinkle with the pistachios.

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