4 servings
- 480 ml cooking cream (16%)
- 200 g strawberries
- 120 g granulated sugar
- 6 g clear edible gelatin
- 1 vanilla or vanillin sugar
- half a teaspoon of starch (Solamyl, Naturamyl)
- fresh mint for garnish
Mix part of the cream with gelatin and let it swell for at least 20 minutes.
Boil the rest of the cream with half of the sugar and remove from heat. Stir in the swollen gelatin and mix carefully. Pour the mixture into small glasses and let it cool.
Boil water with sugar, thicken with starch mixed with a little cold water, and cook. Add chopped strawberries and cook very briefly. After cooling, pour over the cold panna cotta and garnish with mint.
