Here you have the perfect result as a dessert of the combination between Iceland and Italy: a delicate and yummy Skyr Panna Cotta, decorated with homemade strawberries sauce and mint. Delicious.
Time of cooking
20 minutes + standing
What did I use
a little non-stick pot, a non-stick whisk, a spatula, a bowl, 4 glasses
half a cup of milk
3 sheets of gelatine
half a cup of heavy cream
a cup of blueberries Skyr
2 spoons of sugar
few drops of vanilla extract
8 spoons of strawberries sauce
mint as required
How did I do
I put the sheets of gelatine in the bowl with milk and let them stand for 10 minutes.
I reheated the heavy cream in the non-stick pot with the sugar and mixed until the sugar was melted, without letting the cream boil.
I added the gelatine and the milk and mixed with the whisk until the gelatine was melted.
I added vanilla extract and turned off the fire. I let it cool for few minutes, mixing often.
I added slowly the Skyr with the spatula.
I put the cream in the glasses and let them stand in the fridge for at least one hour.
Before serving, I decorated with the strawberries sauce and some fresh mint.