Panna Cotta with Strawberry Sauce

Name: Panna Cotta with Strawberry Sauce
Ingredients: 400 ml heavy cream 33%-38%; 100 ml milk; 100 g sugar; 1 packet vanilla sugar (10 g); 1 packet gelatin (10 g); 200 g strawberries (fresh or frozen); 4 tbsp sugar

Panna cotta is a classic Italian dessert made from heavy cream, sugar, and gelatin. "Panna cotta" translates from Italian as "cooked cream." Thanks to the rich heavy cream, this dessert turns out incredibly delicate and creamy. Panna cotta literally melts in your mouth, and the strawberry sauce perfectly complements the subtle flavor of the cream. I ended up with three large portions as shown in the photo, but you can easily make 4–5 smaller ones.

Ingredients:

400 ml heavy cream 33%-38%
100 ml milk
100 g sugar
1 packet vanilla sugar (10 g)
1 packet gelatin (10 g)
Sauce:
200 g strawberries (fresh or frozen)
4 tbsp sugar

How to cook panna cotta with strawberry sauce

Soak the gelatin in 5 tbsp of water and let it sit for 10 minutes (or for the time indicated on the package).

Heat the heavy cream and milk until just about to boil, but do not let them boil. Remove from heat, add the sugar and vanilla sugar, and stir to combine.

Add the gelatin.

Stir well until the gelatin is completely dissolved.

Let the mixture cool until just warm, then give it a stir. Pour into individual glasses or cups, filling them not quite to the top. Refrigerate for 2–3 hours until fully set.

Make the sauce — blend the thawed strawberries together with the sugar (set a few berries aside for garnish). If the strawberries are tart, add more sugar.