Panna Cotta

• cream 35% - 500 milliliters
• 2 tablespoons gelatine
• 2/3 tablespoon vanilla sugar
• 1/2 cup sugar
• 3 3/8 cups strawberry
• 2 tablespoons malibu

1. Soak the gelatin (two 15 g packages), which will be later used with the strawberry jam and cream respectfully, in two separate bowls.
2. 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.
3. 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.
4. 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).
5. In the end decorate the dessert according to your desires, however it tastes best with cinnamon or chocolate crumbs.

cream, gelatine, vanilla sugar, sugar, strawberry, malibu

Taken from www.yummly.com/recipe/Panna-Cotta-1229256 (may not work)