PREP: 2H 30M
AUTHOR: Matilde Vicenzi
50g caster sugar
3g powdered gelatine
70g semi-whipped cream
100g Vicenzovo Ladyfingers
2 tablespoons of lemon juice
Warm up the milk over low heat with 50g of cream and sugar, bringing the mixture to 80°C. If you do not have a thermometer, remove from the heat when close to boiling. Filter the mixture and add the remaining 150g of liquid cream and the gelatine previously soaked in cold water.
When the mixture has cooled down, fold in the semi-whipped cream.
Assemble the dessert forming a layer of Vicenzovo Ladyfingers soaked in milk (or in cream) on the bottom of the glasses. Pour the Panna cotta in the glasses and put the glasses in the refrigerator for at least 2 hours.
Wash the berries and dry them gently. Cook the berries for 2 or 3 minutes in a non-stick pan with the lemon zest until they release some liquid. Add sugar and lemon juice, and cook for another minute. Allow to cool down.
Complete the Panna cotta with berry coulis and serve.