Ingredients:
- 235 ml milk
- 375 ml buttermilk
- 250 ml cream with 36% fat
- 220 g sugar
- 3 teaspoons gelatin
- 80 ml water
- 700 g gooseberries
- 130 g sugar
1. Start preparing the panna cotta minimum 6 hours before serving. Cover gelatin with water and leave for 5 minutes, until it swells. Heat up the cream and sugar in a small cooking pot, stirring to dissolve the sugar. When it begins to boil, add the gelatin to it and mix thoroughly with a whisk, but don’t whisk it in order not to create an unnecessary foam on the surface! Take off the pot from the heat, add milk and buttermilk. Pour into prepared bowls to 2/3 of the height. After cooling put them, wrapped in foil, in the refrigerator for minimum 5 hours.
2. In the meantime prepare a gooseberry gel. Wash the fruits, remove the stems and cook with sugar covered over medium heat for about 20-30 minutes, stirring frequently. Some fruit will dissolve completely, some will keep their shape *. The idea is to give it a consistency of a jelly, which will be poured onto the surface of solidified milk dessert after slightly cooling down.
* If you want to get rid of the peels – sieve everything.
