Panna Cotta

Sounds simple, is simple, tastes simply ingenious. And translated means “cooked whipped cream” Because the Chose must still become firm in the refrigerator, one should cook this dessert already the day before. If necessary, also offer 2- 3 hours, but then you have to add more gelatin. The following rule of thumb applies: the less gelatin, the smoother the panna cotta. And the smaller the moulds, the less gelatin you need. We feel our way with two sheets, the end result must not necessarily stand on the dessert plate as if concreted, the edge may quietly melt a little creamy. Who has problems with gelatin due to animal egg white for vegan reasons can fall back on various alternatives, more about this in the Glibber-Special* below.

Cinnamon powder is much too intense! Still a few min next to the kitchen stove pull and then fish out the cinnamon stick.

Meanwhile, soak the gelatin leaves in cold water for a few min until they feel rubbery. Add them to the still hot whipped cream and stir, they will dissolve instantly. Fill into 4-6 ramekins and park in the refrigerator.

Before serving, crush the berries or fruit with the help of a blender and possibly add a little bit of sugar plus a squeeze of juice from a lemon. Turn the panna cotta out onto a plate, garnish with fruit sauce and possibly a whole berry or two.

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