PANNA COTTA WITH BERRIES AND CRANBERRY SAUCE
Berries from cap are edible and can be also used.
This is a natural freeze-dry strawberry – a type of drying that preserves the flavor, color and properties of the berries.
- 150 ml 30% cream
- 150 ml milk
- 40 g PERONI strawberry sugar
- 20 g gelatin
- vanilla stick 1pcs
1. Soak gelatin in cold water.
2. Mix cream with strawberry, sugar, milk and vanilla essence, put on fire, heat well until sugar is completely dissolved, but do not boil.
3. Dissolve the swollen gelatin in the creamy milk mixture, add lemon zest in a couple of minutes, mix and pour into molds and refrigerate until it solidifies.
It takes 5 hours for gelatin to completely solidify.
In order to get the panna cotta out of the mold, you must first put the mold in the freezer for 10-12 hours. Then you just turn the silicone mold inside out. The product will have a perfect shape and will remain dry, and it will be much easier to lay out “pieces of ice”. Well, the shelf life in the freezer is a month. You can freeze a couple of forms at the same time and take out one cake at a time before the guests arrive. It will take about 30 minutes for the product to warm up before serving at room temperature.
You can also serve the treat in the form without transferring it to the plate.
- 200 g cranberries
- 80 g sugar
- 70 g red wine
1. Fill the cranberries with sugar, bring to a boil until the cranberries let out the juice.
2. Pour in red dry wine, bring to a boil and simmer until the alcohol evaporates from the wine.
Panna cotta is ready. The sauce is ready too. Let’s prepare everything for serving. Lightly garnish with strawberries and a little mint. Done.
Enjoy your meal!