Pannacotta with summer fruit

Ingredients for Pannacotta with summer fruit

Instructions for Pannacotta with summer fruit

To prepare the Pannacotta with summer fruit recipe, please follow these instructions:

Panna Cotta:
Bring milk into a small saucepan, scrape the vanilla grains into the milk, add the stuffed vanilla dish, add cane sugar, cloves and honey. Warm up to boiling point.

Softly blow out in a little cold water, squeeze the water and pour it into the warm milk until it is completely dissolved. Cool the milk lightly, seal it and add yogurt. Distribute the mass in 6-8 molds. After 3-4 hours, or when the cream is stiff, it is ready for serving.

Rhubarb / Strawberries: Half of the rhubarb is placed in an ovenproof dish. ¾ of the strawberries cut into blocks. The rest of the berries and rhubarb are boiled to a syrup with a little water, sugar and nutmeg for the fruits are very tender. Say through a sieve. The rhubarb / strawberry syrup overwhelms the raw rhubarb, which is then baked in the oven for 30-40 minutes at 120 °. Add the braised rhubarb with syrup, muskat and possibly lemon juice.

Serve the panna cotta on a bottom of syrup and put the fresh strawberries and they rubbed the rhubarb around.