Pannacotta with strawberries

Pannacotta is a pudding that needs time to become stiff. Therefore you need to make sure you calculate enough time to prepare the dessert. The preparation is very easy but it just costs you extra waiting time. I always make the dish the night before so that I’m sure it works out correctly.

Put the gelatin leafs in a bowl with a bit of hot water. Cut the vanilla pod in half and open it up so that the seeds can come out. Put the vanilla pod with the vanilla sugar, the cooking cream and the whipped cream in a small saucepan and let it boil slowly. Stir once in a while.

In the meantime you can wash the strawberries, keep 4 strawberries aside to garnish the dish. Cut out the crown and mash the strawberries to a smooth strawberry sauce. Keep 8 tablespoons separately, you will need them when you finish off the dish. Put it in a small bowl in the fridge.

Take the sauce of the stove. Remove the vanilla pod from the sauce. Mix the sauce with the strawberry sauce. Stir everything well. Add the gelatin leafs as well and stir once more.

Chop the Bastogne cookies until they are very small crumbs, cover the bottom of the serving glasses with the cookie crumbs. Poor the strawberry mix on top until the glass is filled for 75%. Put the glasses in the fridge until the next day.

Al you have to do the next day is to finish off the dessert. The pudding should be completely stiff now. Put the strawberry sauce from the fridge in a small pan, add a tablespoon of honey and the lemon juice. Cut the strawberries into small slices and put them on top of the pudding. Once the sauce is hot, poor a bit of sauce on top of every pudding.

You are ready to serve. Enjoy!!