This is an easy and very fast desert that never fails and it fits in every menu.
For the panna cotta:
200 ml. cream
50 gr. Sugar
1 sachet vanillasugar
1 gelatin sheet
Let the gelatin soak in cold water for about ten minutes. Make the cream with the sugar and vanillasugar boil (be careful because that happens very quickly).
Squeeze the gelatine and stir it through the cream. Leave it in the fridge for at least three hours.
For a chocolate panna cotta: use 10 grams of cocoapowder instead of the vanillasugar.
For a coffee panna cotta: use 1 sachet cappucinopowder instead of the vanillasugar. Stir well, because it clumps rather easy.
These variations don´t match with the fruitsauce, but whipped cream or caramelsauce is very nice.
For the fruitsauce:
350 gr. red fruits
1 tablespoon lemonjuice
50 gr. sugar
2 tablespoons of jelly sugar
Mash the fruits with the sugar and the lemonjuice and rub it through a sieve to remove the seeds.
Add the jelly sugar and make it boil. Let it boil for a few seconds. Pour it through a sieve and then let it cool down.