Panna cotta with three sauces

Ingredients for 12 mini panna cottas, or 8 individual portions
1 litre fresh cream
150 g sugar
15 g gelatine leaves
1 vanilla pod

I completely cover gelatine with very cold water and soak about 10 minutes until soft. Warm water would dissolve it.

I put cream and sugar in a saucepan.

I slit the vanilla pod lengthways, open it and scrape along its surface with the knife.

I add the creamy black seeds and the pod to the cream and bring to the boil, stirring.

As soon as it simmers, I remove from heat and add the drained, squeezed gelatine.

I stir until the gelatine is dissolved.

I strain through a sieve to remove impurities and pour into a jug with a spout.

I chose small glasses, but use individual moulds or one large mould. Refrigerate a few hours.


I made 3 sauces for the mini panna cottas. Sweeten to taste, adding sugar if preferred.
Chestnut cream sauce
I loosened chestnut cream with a splash of rum.


Mandarin sauce
3 mandarins, squeezed
1 tablespoon sugar
1 teaspoon cornflour dissolved in a little cold water
A few drops lemon juice

I combine and boil, adding lemon drops. Once thickening, I turn off, cool and strain.


Strawberry sauce
4 or 5 large strawberries, chopped
1 tablespoon sugar
1 teaspoon cornflour dissolved in a little cold water
A few drops lemon juice

I boil strawberries, sugar and cornflour dissolved in water. Once broken down, I strain.

Use the same method with mixed berries. Once cold, pour the sauces onto the panna cottas and refrigerate.

Decorate further with marron glacé pieces, mandarin slices or strawberry slices.