Panna cotta with strawberries and almonds

Ingredients

• 6 sheets white gelatin
• 1 Vanilla bean
• 500 ml heavy cream
• 80 g sugar
• 300 g Strawberries
• 2 tbsp almond slivers

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise and bring the cream with 60 g sugar to a boil. Remove from heat and stir in the well-expressed gelatin. Let cool for about 10 minutes, then remove the vanilla bean again. Wash the strawberries, pat dry, slice thinly, and arrange on four glasses. Pour the vanilla cream over them and refrigerate covered for at least 4 hours.

2. 2.

   Roast the almond slivers in a dry pan until golden brown and fragrant. Sprinkle over the crème before serving.