Panna cotta with 2 colors

Panna cotta bicolore

4-6 servings

400 grams of whipped cream

100 grams of fresh whole milk 6 grams of gelatin

100 grams of sugar

for the fruit sauce:

200 grams of berries (mixed, frozen or fresh) 30 grams of sugar

Fresh fruit to garnish

🕐 30 🔪 15 ✋🏽 8-10 hours ✋🏽 👩🏼‍🍳 👩🏼‍🍳

1. First make the fruit sauce: take the frozen (or fresh) berries and put them in a pan. 2. Add 30 grams of sugar and put the pan on low heat. 3. Cook until jam forms. Let cool.

4. Take 3 grams of gelatin and soak in cold water for 10 minutes.

5. In another pan put 200 grams of the whipping cream and 50 grams of whole milk, add 50 grams of sugar and put it on medium heat until the sugar dissolves. 6. Remove the pan from the heat and add the squeezed gelatin. Mix well to dissolve. 7. Now pour the mixture into glasses and immediately put them in the freezer. Leave them in there for 15 minutes.

8. Then pour the fruit sauce in a thin layer on top and place the glasses in the refrigerator. 9. Now make the second amount of panna cotta: Take the remaining 3 grams of gelatin and soak in cold water for 10 minutes.

10. In a pan put 200 grams of the whipping cream and 50 grams of whole milk, add 50 grams of sugar and put it on medium heat until the sugar dissolves. 11. Remove the pan from the heat and add the squeezed gelatin. Mix well to dissolve.

12. Now also remove the glasses from the refrigerator and pour the second part of the panna cotta on top of the fruit sauce. 13. Then put everything in the refrigerator for 8 to 10 hours.

👉🏼 Beginners might be better off making the "regular" panna cotta first. In that case, take the 6 grams of gelatin and soak that. Put the whole 400 grams of whipping cream, 100 grams of milk and 100 grams of sugar together to dissolve. And stir in the squeezed gelatin at the end. When the panna cotta has stiffened in the refrigerator, then the fruit sauce can be made on top.