Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Panna Cotta with Berries
A classic that never gets boring. Feel free to vary the berries according to your personal taste.
For the Panna Cotta
| Ingredients | ||
|---|---|---|
| 5 | leaves | gelatin |
| 1 | vanilla bean | |
| 500 | ml | heavy cream |
| 80 | g | sugar |
| Zest of ½ lemon | ||
Preparation
Soak the gelatin sheets in cold water.
Split the vanilla bean lengthwise and scrape out the seeds. Heat the cream with the sugar, vanilla seeds, vanilla pod, and lemon zest (do not boil).
Remove from the heat and take out the vanilla pod. Squeeze the gelatin and stir it into the warm cream mixture until completely dissolved.
Pour the mixture into greased molds and refrigerate for at least 4 hours.
For the Berry Sauce
| Ingredients | ||
|---|---|---|
| 200 | g | mixed berries, frozen |
| 50 | g | sugar |
| 2 | tablespoon(s) | water |
| 1 | teaspoon(s) | cornstarch |
| 1 | teaspoon(s) | lemon juice |
| Fresh berries (for garnish) | ||
| Lemon zest (for garnish) | ||
Preparation
For the sauce, simmer the berries with the sugar and water for about 5 minutes. Dissolve the cornstarch in a small amount of water and stir it into the sauce. Cook briefly until slightly thickened.
Season with lemon juice. For a smooth consistency, strain the sauce through a sieve; alternatively, leave it slightly chunky if preferred.
Briefly dip the molds with the panna cotta into hot water, then turn them out onto plates.
Pour the warm berry sauce over or around the panna cotta and garnish with fresh berries and freshly grated lemon zest.
