Panna Cotta - cream

Method

• Soak the gelatin (two 15 g packages), which will be later used with the strawberry jam and cream respectfully, in two separate bowls.
• In order to prepare the strawberry jam you need to process the strawberries in a blender. Add 50 g of sugar, vanilin, one portion of the soaked gelatin and place over heat in a saucepan. The prepared mixture needs to be brought to a boil and boiled for 5-7 minutes and then poured into forms. At first the forms should be left to cool down until they reach room temperature and then place them into the fridge for a quicker and complete stiffening.
• Meantime, prepare the cream. It's best to use cream with a high content of fat (35%), however if you're keeping your weight under control. use two types on cream in the following proportion - 10% (400 ml) and 35% (100 ml). Mix the cream with the second portion of the soaked gelatin and also add 50 g of sugar, vanilin and 30 ml of banana liqueur. The cream mixture needs to be heated up over fire, but do not bring them to a boil. The warm cream should be left to cool down to a room temperature.
• Get the settled strawberry jam from the fridge and cover it with a layer of cream. Then leave the forms in the fridge until the dessert is fully settled (about 2-3 hours).
• In the end decorate the dessert according to your desires, however it tastes best with cinnamon or chocolate crumbs.