Summary

Ingredients

• 300 g strawberries
• 250 ml cream
• 100 g crème fraîche
• 1 vanilla pod (s)
• 75 g powdered suar
• 0.5 teaspoon ½ lemon juice
• 6 sheets gelatin
• 100 g strawberries
• 100 ml wine, ro ,. dry vigorous
• 50 ml balsamic vinegar
• 75 grams sugar

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Instructions

1. 300 g strawberries, cleaned and cleaned with cream, crème fraîche, powdered sugar, lemon juice, pulp of the vanilla stick and vanilla stick, cut into small pieces, bring to the boil and simmer for approx. 10 minutes, cool slightly.
2. Remove the vanilla stick and puree the strawberries. Pour the strawberry cream through a fine sieve. (Because of the grains of the strawberries)
3. Soak the gelatine in a little water for about 5 minutes and then pour it into the strawberry cream.
4. Divide the strawberry cream into 6 serving molds and refrigerate for at least 5 hours.
5. Puree the remaining 100 g strawberries with the red wine, vinegar and sugar and reduce for a good 30 minutes. Then strain the sauce through a fine sieve as well.
6. To serve, support the strawberry panna cotta from the molds and drizzle with the strawberry red wine sauce.