Panna Cottawith fresh strawberries
for the panna cotta, you'll need:
- ½ litre Emborg Whipping Cream
- 100 ml or 75 g sugar
- 1 vanilla pod
- 3 sheets of gelatin
- Zest from a ½ lemon
for the topping, you'll need:
- ¼ litre Emborg Whipping Cream
- 500 g fresh strawberries
- 3 tbsp sugar
- 3 tbsp balsamic vinegar
- Fresh lemon balms
Open the vanilla pod and scrape out the seeds into a pan containing the cream. Bring the mixture to a boil and add the sugar.
- Tip: boil the cream with the vanilla pod in it.
Soak the gelatin in cold water, while letting the cream boil for five minutes.
Lift the gelatin out of the water and gently squeeze to remove any excess water. Stir the gelatin into the warm cream. Add grated lemon zest.
Pour into four greased muffin tins, allow them to cool down and then chill for three to four hours.
Slice the strawberries and place them on a platter and sprinkle with sugar and 3 tablespoons of balsamic vinegar.
Place in the fridge until serving.
Remove the Panna Cottas from the fridge and turn them out onto individual plates.
Sprinkle the strawberries over the Panna Cottas and garnish with whipped cream and fresh lemon balms just before serving.