How to cook
In a small saucepan, heat the milk and liquid cream. Add three tablespoons of sugar and stir the mixture periodically.
After the sugar has melted, remove the mixture from the heat before the mixture boils.
One packet of gelatin is soaked in 3 1/3 tbsp (50 ml) of water to swell, while the milk and cream are being heated up.
The swollen gelatin is added to them after they have cooled slightly.
Stir to dissolve completely, then distribute the milk mixture in cups or molds (lightly greased beforehand).
The molds are placed in the refrigerator, in order for the panna cotta to set. I put them in the freezer to speed up the cooling process.
During this time, the strawberries are washed and grinded in a blender. Leave a few to decorate the dessert. Transfer the grinded strawberries into a saucepan, sprinkle them with the remaining sugar and also heat them up until the sugar melts.
The pre-soaked gelatin is added to the strawberry mixture.
The strawberry mixture is stirred and left to cool. Once it has cooled, it is distributed into the panna cotta molds, which should have set by now.
The dessert is placed in the refrigerator again.
When serving, turn the molds over onto a plate, garnish them with fresh strawberries and fresh mint.
The strawberry panna cotta is ready.