Hello there, today i offer you a very special and very tasty dessert. Im tolking abou a Panna Cotta with Berry sauce, traditional Italian dessert made by Chef Lachezar Chotkin. Semple and fast to make, that dessert will leave you with a pleasant feeling of satiety and lightness.

How to prepare this delicious panna cotta, let's go together to see what are the necessary ingredients.

-For Panna cotta

-ingredients:
-500 g double cream
-4 leaves gelatin (or powdered 5g)
- 70 g powdered sugar (or granulated sugar)
-Half teaspoon vanilla extract

-For the berry sauce

-ingredients:
-100 g Strawberries
-100 g Blueberries
-100 g Raspberries
-Half Lemon (Juice)
-100 g Sugar

Method:

To start, put the gelatin in cold water for a minimum of 10 minutes to a maximum of 15 minutes.

- In the meantime we prepare our panna cotta, in a non-stick pan add half of the cream and add 70 g of powdered sugar (and / or granulated sugar) and half a teaspoon of vanilla extract, to flavor our panna cotta,
mix well to melt the sugar well and bring to a boil.

- once it reaches a boil, remove from the heat and add the rest of the cream and gelatin.

- Stir constantly to melt the gelatine well, once dissolved, add the panna cotta in the cups or in the glasses covered with the cling film and let it gel well at room temperature.

-(Very important because in this way the gelatin becomes more resistant, instead if we put it in refrigerator would lose its resistance, I hope this advice is useful).

-Now let's proceed with the preparation of our berry sauce, in a saucepan add all the fruit (previously washed and cleaned)

-And add the 100g of sugar, the juice of half a lemon and a glass of water, let it cook for about 20-25 minutes, over medium-high heat,

-stirring occasionally, splitting the fruit well (in order to release all the juice).
Once ready, strain into the fine sieve and let it cool down or until your panna cotta has gelled.

- Once the panna cotta is ready, serve with the berry sauce and fresh fruit to give a touch of freshness and fragrance.

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