Panna Cotta with Gooseberries

Ingredients

• 6 sheets gelatin
• 1 Vanilla bean
• 250 g heavy cream
• 250 ml milk (3.5% fat)
• 3 Tbsp rice syrup
• 180 ml orange juice
• 2 tbsp honey
• 200 g white gooseberries

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds with a sharp knife. Bring the cream, milk, rice syrup, and vanilla seeds to a boil and let it simmer gently for about 10 minutes. Remove from heat and discard the vanilla pod.

2. 2.

   Squeeze the gelatin well and stir it into the cream-milk mixture until dissolved. Pour the mixture into four molds (about 150 ml each). Let cool and cover for at least 4 hours in the refrigerator to set.

3. 3.

   Bring the vanilla seeds and honey to a boil and simmer over medium heat for about 15 minutes until reduced. Cool the sauce. Meanwhile, wash and dry the gooseberries.

4. 4.

   Serve the panna cotta on plates, drizzle with fruit sauce, and top with gooseberries.