Liquify 200 gr. of strawberries. Add milk, cream, sugar and beat a little more to be well mixed.
Put the mixture in a saucepan over low heat and heat.
Put the grenetina (or unflavored gelatin) in 1/4 cup of cold water, let it hydrate and then heat it to melt. Add it to the mixture of strawberries, stir well and remove from heat. It should not boil because it can be cut.
Put the mixture in 4 molds of 150 ml. Cover with plastic wrap and cool in the refrigerator, preferably overnight.
To prepare the salsita to decorate, the 50 gr. of strawberries with sugar in food processor.
To serve, empty pannacottas in a saucepan and bathe with strawberry sauce
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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