Strawberry & blueberry panna cotta dessert in cups

Soak 15 grams of gelatin in 60 ml of cold water and set aside for 10 minutes.

In a saucepan, combine 200 ml of heavy cream, 300 ml of milk, and 80 grams of sugar over low heat.

Dissolve the sugar completely in the mixture.

Add 2/3 of the soaked gelatin to the mixture and dissolve it, making sure not to bring it to a boil.

Pour the mixture into a separate jug and let it cool down.

Pour the cream mixture into glasses and place them in the fridge for 1 hour.

In another saucepan, heat 250 ml of berry compote and add the remaining gelatin, dissolving it completely.

Cool down the berry mixture.

Take 150 grams of strawberries and 150 grams of blueberries and place them in the glasses with the cream mixture.

Pour the compote mixture over the berries in the glasses and put them back in the refrigerator for 1 hour.

Decorate the dessert with fresh mint leaves before serving.

Spice Level:

Allergens