Ingredients
| Fresh liquid cream | 500ml |
| Gelatine sheets | 6g |
| 1 vanilla pod | |
| Icing sugar | 150g |
| Trio of Serbosco fruit purée | 200g |
| Trio of Serbosco fruit purée | 200g |
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Preparation
- Soak the gelatine in cold water for 10 minutes.
- Cut the vanilla pod lengthwise.
- Place the cream, split vanilla pod and icing sugar in a small saucepan and heat over a low heat, but do not allow to boil.
- Squeeze the softened gelatine and dip it into the cream, stirring until it has completely dissolved.
- Strain the mixture and pour into moulds.
- Place the panna cotta in the refrigerator until it sets.
- When ready to serve, garnish with the Serbosco fruit purée trio.
