Panna cotta

Fruit jelly:

1. Let the gelatin for fruit jelly swell for 10 minutes in about 100 ml of water.

2. Boil the blended strawberries.

3. Mix the swollen gelatin, sugar and citric acid into the hot strawberries.

4. Let cool.

Fruit sauce:

1. Boil the blended strawberries.

2. Mix the golden cream in water and add to the strawberries.

3. Season with sugar and cook for a while.

Cream:
1. Let the gelatin swell in 100 ml of milk.

2. Boil the whipping cream and the remaining milk together.

3. Mix sugar, swollen gelatin and sour cream into the hot cream.

4. Pour into the prepared glasses and leave to solidify in the refrigerator.

5. Pour the cooled fruit jelly onto the cream in glasses and let it harden.

6. We can serve the fruit sauce just before serving.