How to make a delicate vanilla panna cotta

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Italian dessert translated as “boiled cream” — it's panna cotta. The main advantage of the dessert is its delicate texture and ease of preparation. Panna cotta combines a creamy taste with a light hint of vanilla and is complemented by fruit sauces or berries.

Ingredients:

• 500 ml of cream (33%)
• 80 g of sugar
• 1 tsp. vanilla extract or 1 p. vanilla sugar
• 10 g of gelatin
• 2-3 tablespoons of water to dissolve the gelatin

First soak the gelatin in water for 5-10 minutes, so that it is swollen. At this time, pour the cream into a saucepan, add sugar and vanilla. Place over medium heat and heat, stirring constantly, to dissolve the sugar. Do not bring to a boil, so as not to destroy the tenderness of the cream.

When the cream is heated, remove it from the heat. Add swollen gelatin to them and mix thoroughly until completely dissolved. The gelatin should not have lumps, so it is important to mix it thoroughly.

Pour the mass into molds, leave to cool at room temperature, and then put it in the refrigerator for 4-5 hours so that the panna cotta hardens.

Before serving, you can decorate the dessert with fruits, berries or pour berry sauce. Panna cotta is perfectly combined with sour berries, which add contrast to sweet cream.