Panna cotta with bay syrup and strawberries

Name: panna cotta with bay syrup and strawberries
Cook time: 45 min
Total time: 285 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g strawberries in slices; 6 leaves basil finely chopped; 1 vanilla bean in pieces; 150 g sugar; 10 leaves laurel; 4 leaves gelatin; 4 tablespoons Full Milk; 200 ml whipped cream; 350 g full curd cheese; 2 tablespoons grappa liquor

A tasty Italian recipe. The dessert contains the following ingredients: strawberries (in slices), basil (finely chopped), vanilla pod (in pieces), sugar, bay leaves, gelatine, whole milk, whipped cream, full curd cheese and grappa (liquorice).

Ingredients

Kitchen Stuff

food processor, mortar or hand blender
single-pudding molds (content 150 ml)

Directions

Scrape strawberries with basil. Grind vanilla with sugar in a food processor. Bring 100 g of vanilla sugar to 100 ml of water and let it simmer for 5 minutes. Remove from laurel leaf grain. Pour boiling water over leaves, remove immediately from water and cut very finely. Mix the bay with some el sugar syrup in a food processor as finely as possible, add the remaining syrup.
Gelatin soak in cold water. Milk with half of whipped cream and the rest of the sugar to the boil and reduce to half in 10 min. Take a pan of fire. Squeeze gelatine and stir in cream. Stir cream mixture in a large bowl with ice cold water in 15 minutes. Allow to cool until completely lumpy.
Mix the remaining creamy whipped cream and mix with quark and grappa. Spread over molds and leave them covered in refrigerator in approx. 4 hours.
Pudding molds for a short time in hot water and let panna cotta glide on plate. Pour the bay syrup over and garnish with strawberries.