Strawberries and Cream Panna Cotta
Panna cotta with strawberries is not just a culinary delight, but also good for your health! Strawberries contain more folic acid than almost any other fruit. The body cannot produce this B-vitamin itself, but needs it for cell division, among other things. Strawberries are therefore perfect for expectant mothers, because folic acid protects the unborn child from malformations.
Buttermilk makes the panna cotta with strawberries nice and light in summer. Alternatively, you can also stir in natural yoghurt. Stir this, like the buttermilk, into the panna cotta only when the vanilla cream with the gelatine has cooled down a little.
Rinse the strawberries, pat dry, hull and cut 1/3 of the strawberries into small cubes. Thinly slice 2 strawberries and reserve. Puree the remaining strawberries. Pour the cream into a saucepan and gently heat. Cut the vanilla bean in half lengthwise, scrape the seeds into the cream, add the vanilla bean pod and simmer for 3-5 minutes. Add the sugar, stir until dissolved and set aside.
Bloom the gelatin in cold water, squeeze out any excess water and dissolve in the vanilla cream. Remove the vanilla bean pod. Fold the chopped strawberries into a little of the puree and spread in the bottom of 4 serving glasses.
Top the strawberries with panna cotta custard and chill for at least 4 hours. To serve, top the panna cotta with the remaining strawberry puree and garnish with reserved sliced strawberries.