Summary

Ingredients

• 250 g strawberries
• 100 g suar
• 1 vanilla pod (s)
• 300 ml cream
• 3 sheets gelatin
• 1 half lemon
• 2 tablespoon, heaped crème fraîche

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Instructions

1. Soak the gelatine in cold water.
2. Put the cleaned strawberries together with the zest of half a lemon in a tall container and puree.
3. Put the cream in a saucepan. Slit the vanilla pod lengthways, scrape out the pulp and add to the cream with the pod and sugar. Heat the whole thing slowly and simmer gently for a few minutes. Then add the pureed strawberries and a few squirts of lemon juice and let simmer briefly.
4. Then take the pan off the stove and remove the vanilla pod. Pour the soaked gelatine into the saucepan while dripping wet and dissolve completely while stirring. Let the mixture cool for about 10 minutes and then stir in the crème fraîche.
5. Then put the panna cotta in jars or molds, cover and preferably put in the refrigerator overnight. Before serving, garnish with a few strawberry cubes and a mint leaf.