Ingredients for 4 people:
6 sheets white gelatine
1 vanilla pod
600 ml whipped cream
50 g sugar
Also:
200 g apple jelly
berries or seasonal fruit to garnish as desired
Preparation:
1. Soak gelatine in cold water.
2. Cut the vanilla pod lengthwise and scrape out the pulp. Place 450 ml whipping cream, sugar, vanilla pulp and vanilla bean in a saucepan and simmer uncovered for about 10 minutes, stirring occasionally. Remove the saucepan from the heat and allow the cream to cool slightly for 5 minutes. Then squeeze out the gelatin and dissolve it in the hot cream while stirring. Allow to cool slightly and pass through a sieve.
3. Whip the remaining cream until semi-stiff and fold in. Pour the vanilla cream into 4 rinsed with cold water (preferably metal, approx. 150 ml capacity). Pour into ramekins. Allow to set in the refrigerator for about 4 hours.
4. Heat the apple jelly slightly and stir vigorously.
5. Dip the ramekins into hot water for about 5 seconds, remove the edges with a knife dipped in hot water. Turn out panna cotta onto plates. Spread apple jelly around it and garnish with fruit if desired.
Tips:
You can refine the apple jelly as desired with freshly grated ginger, grated lemon or organic lime zest.
Preparation time approx. 25 minutes + cooling time
Nutritional values per serving approx.:
calories: 610
Joule: 2564
Protein: 5,8 g
Fat: 45,1 g
Carbohydrates: 47 g
(FoodCentrale by ddp images)
