Summary

Ingredients

• 300 ml cream
• 500 g mascarpone
• 1 vanilla pod (s)
• 80 g suar
• 10 sheets gelatin
• 200 g strawberries
• 1 tablespoon powdered sugar
• 0.5 ½ lemon (s), the juice from it
• 50 g chocolate couverture, dark

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Instructions

1. Soak the gelatin. Bring the cream with mascarpone, sliced vanilla pod and sugar to the boil. Remove from heat and stir in the squeezed gelatine. I always add some cream to the gelatine first, stir and only then add the gelatine to the mass. Let the cream cool in a cold water bath. As soon as it starts to gel, pour into molds and refrigerate for at least 3 hours, or better overnight.
2. Wash and clean the strawberries. Put 6 strawberries aside. Bring the rest of the strawberries to the boil with lemon juice and powdered sugar, puree, allow to cool.
3. Melt the chopped couverture over a hot water bath. Use it to draw hearts on a plate. Dip the panna cotta briefly in hot water and turn it onto the plates. Serve with strawberry sauce and strawberry halves.