Panna cotta ai frutti di bosco - cream pudding with forest fruits

Cut the vanilla pod in length and scrape it out with a knife blade. Bring cream with vanilla juice and stick into a saucepan. Sugar roasting in it while stirring. Keep the cream on a very low heat for 5 minutes against the boil. Meanwhile, gelatin soak in cold water. Take the pan of fire and take the vanilla pod out of the cream. Gelatin squeezing and stirring in hot cream while stirring. Place the pan in ice-cold water and let it cool down for 5-10 minutes until cream begins to become lumpy (as thick as yoghurt). Add cream mixture over molds, cover with plastic wrap and allow to set in refrigerator for 2-3 hours.

Remove strawberries from strawberries, halve large ones. Mix strawberries with rest of fruit. Take out molds from the refrigerator and remove the foil. Place a dessert plate on each mold, shake it, turn it together and let panna cotta slide on a plate. Place fruit salad around panna cotta.