Green Panna Cotta with Two Fruit Sauces

Ingredients

• 4 sheets white gelatin
• 30 g forest mint leaves
• 300 g whipping cream
• 200 ml Milk (3.5% fat)
• 50 g raw cane sugar
• 250 g strawberries
• 2 tbsp lemon juice
• 2 peaches
• 4 sprigs mint (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water. Wash and dry the mint leaves. Combine cream, milk, and sugar in a saucepan, bring to a boil, add the mint, and let it steep for 10 minutes.

2. 2.

   Strain the cream into a bowl with the drained gelatin, stirring until the gelatin dissolves.

3. 3.

   Fill four glasses with the panna cotta mixture and refrigerate for 5 hours until set.

4. 4.

   Wash and reserve four strawberries for garnish. Roughly chop the remaining strawberries and blend with lemon juice to make a smooth puree. Wash peaches, blanch in boiling water for 30 seconds, cool, peel, remove pits, and puree the flesh.

5. 5.

   Place each puree into a freezer bag, cut a small corner, and simultaneously spoon it over the panna cotta. Serve the green panna cotta garnished with strawberries and mint.