Panna Cotta with Two Types Of Fruit Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml cream
- 125 g powdered suar, sifted
- 0.5 ½ vanilla pod (s), the pulp
- 500 g yourt, whole milk
- 3 sheets gelatine, white
- 3 tablespoon liqueur, (limoncello, alternatively lime syrup)
- 200 g strawberries
- 2 tablespoon lemon juice
- 200 g mano (s), peeled, diced
Print Recipe
Pin Recipe Instructions
- Bring the cream, 75 g powdered sugar + vanilla pulp to the boil and simmer uncovered over medium heat for about 10 minutes to 300 ml. Allow to cool slightly.
- Pour the cream through a fine sieve and mix with the yogurt. Soak the gelatine in cold water. Heat the limoncello, dissolve the squeezed gelatine in it and stir into the cream and yoghurt mixture. Fill the panna cotta into four glasses and chill for at least 3 hours, preferably overnight.
- Wash strawberries. Put four of them aside. Puree the remaining strawberries with 25 g powdered sugar and 1 tablespoon lemon juice. Also puree the mango with the remaining 25g powdered sugar and 1 tablespoon lemon juice. Spread some yellow and red puree on each of the glasses. Garnish with the strawberries. Serve the remaining purees separately.
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