Pannakotta

Delicate Italian dessert with a creamy taste attracts by the fact that it is ideal for hot weather and is prepared in portions in glasses or cups. Fresh, in the form of jam or mashed with sugar is very suitable for panna cotta.

Ingredients

• 400 ml of heavy cream
• 10 g of gelatin
• 370 ml of milk
• 75 g of sugar
• vanilla sugar
• 300 g of berries: blueberries, black currants, or currants.

Directions

1. Soak the gelatin in a little water to swell.
2. Mix milk, cream, 50 g of sugar, and vanilla sugar in a saucepan. Bring to a boil, but do not boil. Set aside.
3. Drain the water from the gelatin and mix well until smooth.
4. Add gelatin to the milk mixture and mix well. Make sure that all the gelatin is well dissolved.
5. Pour the mixture into 6 cups or molds, leaving 2 cm to the top. Refrigerate until completely solidified. Best for the night.
6. Place the berries, along with the rest of the sugar and 50 ml of water, in a saucepan and cook over low heat, stirring, until the berries lose their shape. Set aside and try, if necessary - to add more sugar.
7. When the berry mixture is completely cooled - put a couple of spoons on top of the cooled panna cotta.