| Ingredients |
| |
| 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 |
| |
| Garnish |
| 12 |
each |
blackberry |
| 12 |
each |
raspberry |
| 24 |
each |
pistachios (chopped) |
| |
|
| Preparation steps: |
- Heat the heavy cream, milk and sugar in a small pan until the sugar is dissolved. Remove from heat and add the vanilla.
- In a medium size bowl with pouring spout mix the gelatin and water and set aside for 5 minutes to form.
- Add the warm cream to the gelatin. Mix well.
- Pour the Panna Cotta mixture into the 6 personal dessert dishes.
- Cover with aluminum foil and refrigerate for 3 hours. The Panna Cotta can be made 3 days ahead of serving.
- 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.
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