Panna Cotta with Berry Coulis and Amaretti Macaroons

600ml fresh whipping cream

100g Amaretti macaroons

160g icing sugar

6g sheets of gelatine

1 vanilla pod

100g raspberries

50g blackberries

50g blueberries

20ml lemon juice

50g white sugar

First of all, put the cream in a pot.

Cut the vanilla pod open, scrape the seeds and add them and the pod to the cream.

Add the icing sugar and stir to an even mixture.

Bring the mixture almost to the boil over low heat, then remove the vanilla pod.

Soak the sheets of gelatine in a bowl with cold water to soften them. Wring out and add to the warm mixture, stir energetically with a whisk to dissolve completely.

To prepare the berry coulis, pour the raspberries, blackberries and blueberries in a deep container together with the lemon juice and the icing sugar.

Blend with a hand blender to obtain a purée. Filter and set aside.

To assemble the dessert, put a couple of spoons of crumbled Amaretti  macaroons on the bottom of the glass, top with Panna cotta (that is still liquid) and the berry coulis.

Allow to cool at room temperature; then put the glasses in the refrigerator for at least 5 hours. Serve cold.