Ingredients:
0,5 l milk (high percentage of milk fat)
0,5 l whipping cream
150 g AGRAGOLD white crystal sugar
2 sachets vanilla sugar
1 sachet white gelatin powder
Topping:
300 g fresh or frozen mixed berries
2 tablespoons AGRAGOLD powder sugar
Preparation method: Soak gelatin in a cup with several teaspoons of water until it blooms. Heat the milk combined with whipping cream, sugar and vanilla sugar. Remove the pan from the heat and add gelatin a few minutes later. Whisk until well combined.
Pour the mixture into dariole moulds or ramekins (previously wetted with water). Allow to cool. Chill in the fridge for at least 5 hours before serving.
Topping: Combine fruits and powder sugar and bring it to a slow boil. Mixed berries should remain unbroken. Allow to cool and pour the topping over the panna cotta.
*Cook’s Note: You may cover panna cotta with aluminum foil to keep it in the fridge for a few days.