Panna cotta with melon

Name: panna cotta with melon
Cook time: 50 min
Total time: 230 min
Yield: 4
Cuisine: Italian
Ingredients: 3 leaves gelatin white; 1 vanilla bean cut open; 250 ml whipped cream; 400 ml Greek yoghurt; 1 kilo watermelon; 400 g sugar; 2 twigs fresh fresh mint (bag a 15 g), leaves finely chopped

A tasty Italian recipe. The dessert contains the following ingredients: gelatin white, vanilla bean (cut open), whipped cream, Greek yogurt, watermelon, sugar, minted ((bag a 15 g) and leaves finely chopped).

Ingredients

Kitchen Stuff

blender
4 trays, thinly greased with sunflower oil

Directions

Soak the gelatine in cold water for 5 minutes.
Scrape the pith from the vanilla pod with a knife tip.
Bring 100 ml of whipped cream with 100 g sugar to the boil.
Add the vanilla pod and the marrow and let it simmer for 15 minutes.
Remove from the heat and remove the stick.
Squeeze the gelatine and stir it through the vanilla cream.
Allow the room to cool slightly.
Beat the rest of the whipped cream until stiff.
First spoon the yogurt through the vanilla cream, stir well and then pour in the whipped cream.
Spread over the trays and let the panna cotta in the refrigerator stiffen in 3 hours.
Halve the melon, remove the seeds and the skin and cut the melon into cubes.
Spoon half of the melon cubes in a bowl with the fresh mint and keep refrigerated.
Put the remaining cubes in a pan with the rest of the sugar.
Purée the melon with a hand blender, bring to the boil and let it cook for 20 minutes, while stirring regularly.
Deposit the panna cotta's.
Divide the melon cubes over the plates and pour some warm melon syrup over them..