INGREDIENTS
2.5 tea glasses of milk (cold)
250 ml. cream
3 leaves of gelatin
1 packet of vanilla
3 tablespoons of granulated sugar
FOR THE BLACKBERRY SAUCE:
5 tablespoons of granulated sugar
1 cup of blackberries
1 teaspoon wheat starch
1/2 cup water
10 raspberries (optional)
Blueberry Panna Cotta
DIRECTIONS
Put cold water and 2-3 ice cubes in a bowl. Put the gelatin in this bowl and let it sit for 5 minutes to soften.
Put milk, cream, granulated sugar and vanilla in a pot and cook over low heat.
Squeeze the water from the softened gelatin. Remove the dessert from the stove when it reaches boiling point.
Add the gelatin to the dessert mixture and stir to melt.
Wet the silicone containers in which you will serve the dessert and pour off the excess water.
Divide the mixture equally into portions.
Leave it in the refrigerator for at least 2 hours for the dessert to thicken.
For the blackberry sauce; Put blackberries, raspberries, water and granulated sugar in a sauce pot and boil for 5 minutes.
Pour the sauce you prepared through a strainer.
Mix starch with 2 tablespoons of water. Put the strained blackberry sauce back into the pot and add the starchy water.
Cook the sauce over low heat until it thickens.
When the consistency thickens, remove it from the stove and let it cool.
Turn the cooled desserts upside down onto serving plates. Pour the blackberry sauce you prepared on top.
Optionally, serve with blackberries on top of the dessert. Enjoy your meal.