Recipe serves: 6

Panna Cotta

2 cup heavy cream (1 pint)
¼ cup milk
¼ cup sugar
1 tsp vanilla
1 packet powdered gelatin (7 gram)
3 Tbsp cold water
Strawberry sauce
6 each strawberry, medium
1 Tbsp sugar
1 Tbsp Chambord liquor
12 each blackberry
12 each raspberry
24 each pistachios (chopped)

Preparation steps:
    1. Heat the heavy cream, milk and sugar in a small pan until the sugar is dissolved. Remove from heat and add the vanilla.
    2. In a medium size bowl with pouring spout mix the gelatin and water and set aside for 5 minutes to form.
    3. Add the warm cream to the gelatin. Mix well.
    4. Pour the Panna Cotta mixture into the 6 personal dessert dishes.
    5. Cover with aluminum foil and refrigerate for 3 hours. The Panna Cotta can be made 3 days ahead of serving.
    6. Strawberries sauce - place the strawberries, sugar and Chambord liquor in a deep bowl. Use a hand blender to puree the sauce. Transfer to a sauce pitcher and refrigerate.

    Serving: arrange the berries on the Panna Cotta dishes, pur 1/6 of the strawberries sauce on each dish, and garnish with pistachios.
Picture of recipe