WILDBERRIES PANNA COTTA

WILDBERRIES PANNA COTTA

Ingredients for 4 people

500 ml. Fresh cream
300 ml. Milk
150 gr. Sugar
1 Teaspoon of  Vanilla extract
20 gr. Gelatin sheets

Spread the gelatin sheets in a small container and cover them with milk (use only the necessary amount of milk to cover them).  Combine in a pot the other ingredients and cook until almost boiling, then turn off.  Dry the gelatin sheets squeezing and soak them in the pot.  Mix well with a spatula and pour the liquid into a large mold or in single dose molds (while you pour, filter the liquid with a small strainer).  Let cool and then refrigerate for three hours.

Strawberries sauce

200 Gr. of strawberries
2 Tablespoons sugar
½ Lemon squeezed
1/2 Teaspoon of potato starch or cornstarch

To prepare the strawberry sauce, place the juice of 1/2 lemon in a saucepan and heat. Add the sugar, the strawberries (cut into small pieces) and potato starch.  Stir for 7/8 minutes until  thickened then turn off the heat and let cool. Blend the sauce in a mixer but then if you like you can skip this and serve the sauce as small pieces. This sauce of fresh fruit should be kept in the fridge and poured over cooked cream when ready to serve.