Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
-1/2 liter of cream liquid
-3 gelatin sheets (6 g)
-80 grams of sugar + 4 tablespoons
-1 vanilla bean
-200 grams of strawberries
-1 tray of blueberries
Leave to soak the gelatine in water cold for 5 minutes.
Cut the vanilla pod in half lengthwise, scratch the interior to obtain seeds and put it all in a saucepan with the cream and 80 grams of sugar.
Take it to ebullicion and remove from heat.
Leave in infusion a few seconds and remove the vanilla bean.
Add the drained gelatine, stir well to dissolve and pour the preparation in individual molds or one of 1/2 liter of capacity.
Let stand in the refrigerator for a minimum of 3 hours.
Wash the strawberries and the blueberries, cut the strawberries in cubes and cook them in a saucepan with the remaining sugar and a cup of water for a couple of minutes. Remove from heat and leave warm.
Unmold the “panna cotta” a knife through the walls of the mold to separate it and serve with fruit and its juice.