Panna cotta
Fruit jelly
- 150 g of mixed strawberries or other fruit
- 100 ml water
- 5 g Liana clear gelatin
- 2-3 tablespoons granulated sugar
- 1 bag Vanillin sugar Liana
- pinch Liana citric acid
Fruit sauce
- 150 g of mixed strawberries or other fruit
- 100 ml water
- 1 PL Golden cream Liana
- 2-3 tablespoons granulated sugar
- 1 bag Vanillin sugar Liana
Cream
- 500 ml of whipping cream
- 70 g granulated sugar
- 2 pieces Liana vanillin sugar
- 200 ml of milk
- 1 bag Gelatine food grade clear Liana
- 200 g of sour cream
Appendices
- fruit
Fruit jelly:
1. Let the gelatin for fruit jelly swell for 10 minutes in about 100 ml of water.
2. Boil the blended strawberries.
3. Mix the swollen gelatin, sugar and citric acid into the hot strawberries.
4. Let cool.
Fruit sauce:
1. Boil the blended strawberries.
2. Mix the golden cream in water and add to the strawberries.
3. Season with sugar and cook for a while.
Cream:
1. Let the gelatin swell in 100 ml of milk.
2. Boil the whipping cream and the remaining milk together.
3. Mix sugar, swollen gelatin and sour cream into the hot cream.
4. Pour into the prepared glasses and leave to solidify in the refrigerator.
5. Pour the cooled fruit jelly onto the cream in glasses and let it harden.
6. We can serve the fruit sauce just before serving.
Fruit jelly
- 150 g of mixed strawberries or other fruit
- 100 ml water
- 5 g Liana clear gelatin
- 2-3 tablespoons granulated sugar
- 1 bag Vanillin sugar Liana
- pinch Liana citric acid
Fruit sauce
- 150 g of mixed strawberries or other fruit
- 100 ml water
- 1 PL Golden cream Liana
- 2-3 tablespoons granulated sugar
- 1 bag Vanillin sugar Liana
Cream
- 500 ml of whipping cream
- 70 g granulated sugar
- 2 pieces Liana vanillin sugar
- 200 ml of milk
- 1 bag Gelatine food grade clear Liana
- 200 g of sour cream
Appendices
- fruit
Products to recipe
