To make this fresh summer spoon dessert, start by heatingthe cream in a small saucepan.
In the meantime soak the two sheets of gelatine in coldwater and when they are softened squeeze them with your hands, then add them tothe cream. Pour the sugar into the saucepan and stir. Let everything mix on alow flame, then turn it off and let the mixture cool down to room temperature.
Lightly moisten the aluminium moulds and then pour in thecream. Place in the fridge for at least 3 hours to rest, you will see how itwill solidify!
While the cream is cooling in the fridge, prepare the strawberry sauce to go with it: in a blender blend the strawberries, the three tablespoons of sugar and the lemon juice. Mix everything together. If you want the sauce to last longer, pour it into a small saucepan and bring it to theboil.
Once the cream has solidified, heat up some water in another saucepan, put the moulds in for about 10 seconds and then turn them upside downonto a plate. This way the panna cotta will come out much better!
Serve them with the strawberry sauce, fresh fruit and perhaps some crumbled biscuits. Enjoy your meal!
