Summary

Ingredients

• 500 ml cream
• 500 ml milk
• 6 sheets gelatin
• 9 tablespoon sugar
• some lemon zest
• 300 g wild berries your choice
• 1 teaspoon cornstarch
• 2 vanilla pod (s)
• 1 teaspoon cinnamon
• 6 stalks mint
• 1 teaspoon butter

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Instructions

1. Soak the gelatine in a bowl of cold water. Bring the cream, milk, 6 tablespoons of sugar, lemon zest and the pulp of the vanilla pods to the boil in a saucepan. Then simmer for about 10 minutes on low heat. Squeeze out the gelatine sheets and place in the saucepan and stir in well. Take the pot off the stove. Pour the panna cotta into small, cold-washed glasses and allow to cool a little. Don`t worry, it`s hot and still liquid, but if it cools down overnight, it will solidify. When it is at room temperature, place in the refrigerator for about 2 hours. Only then can the forest berry level be distributed on it.
2. For the wild berries, let the butter and 3 tablespoons of sugar melt in a saucepan, then add the washed or thawed berries and bring to the boil. Simmer on low heat. Dissolve starch with water and add. Mix well and add cinnamon. Let the forest berries cool down in the pot.
3. The wild berries can now be spread over the panna cotta. Garnish with a stalk of mint. Place in the refrigerator for at least another 4 hours.