Panna cotta with violet syrup in strawberry sauce
I know that there are a lot of recipes for this dessert, but here is this one of mine, so let it be found :) it always works, the texture is great, and the palate is very satisfied!
Preparation steps
- First, soak the gelatin in cold water and let it stand for 10 minutes.
- Put whipped cream, milk and 2 tablespoons of fructose in a bowl and heat gently over low heat. When the mixture has warmed up, add one teaspoon of vanilla bean paste and 3 tablespoons of violet syrup. The mixture must not boil.
- Add the well-drained gelatin to the prepared and well-heated mixture and mix until the gelatin dissolves and blends with the mixture.
- Strain the mixture into another bowl to make sure that the gelatin has dissolved well and that there are no lumps.
- Pour the mixture into the prepared molds (soaked in water). Leave at room temperature to cool, at least 2 hours. Then place the molds in the refrigerator and let the panna cotta cool well, for at least 5 hours, and preferably overnight.
- NOTE: violet syrup gives a wonderful aroma to this dessert, but if you do not have such or some similar aromatic syrup, skip this step. If you don't have vanilla paste, just add vanilla bean seeds / beans cut in half to the milk and cream and heat it up (remove before adding gelatin) or add one bourbon vanilla sugar.
Serving
Serve panna cotta with strawberry sauce sprinkled with frozen berries or with chocolate / caramel sauce or whatever you already like or have on hand.
