White panna cotta more charming with a touch of delicious blueberries.
materials
3 cups fresh cream
2 tsp gelatine powder
½ cup of granulated sugar
½ tsp vanilla essence
¼ cup cold water
Garnish
50 g sugar
1 pcs strawberries
1 pcs cherry
2 mint leaves
20 g blueberry sauce
10 g chocolate sauce
How to make
Pour water into a small pancil and heat on medium heat. Enter the gelatin and stir for 4 minutes until the gelatin diluted, set aside. Heat the fresh cream, sugar and vanilla essence until boiling. Pour the panna cotta into molds circular diameter of 10 cm and let stand for 4 hours in the chiller.
Caramel: In a small saucepan heat the sugar over a low heat and stir frequently until yellow, set aside. Take caramel with a spoon and pour on butcher paper. Let stand for 3 minutes, remove from heat.
Serve the panna cotta on the plate in cold conditions. Garnish with caramel, blueberry sauce, cherry, strawberry, mint, and chocolate sauce. Saji: 1
Tip: in order to more easily remove the panna cotta from the mold, soak in hot water first.