INGREDIENTS for 8 servings
- 1lt Hulalà Sugar Free
- 160g Sugar
- 1 Vanilla bean
- 6g Gelatin
- 200g Strawberries
Soak the gelatin.
Pour the cream into a saucepan and cook over low heat.
Remove seeds and add them to heated cream together with the open bean.
When the temperature reaches 180° C, turn off the fire, add the gelatin, and filter the mixture.
Pour the obtained mixture into the desired shapes and leave it in the fridge for at least 5 hours before removing and serving it.
To remove the panna cotta, dip the mold in boiling water for a few seconds.
Decorate with fresh strawberries and ready – made strawberry syrup.