Cream (20%) – 500-550 ml
Powdered sugar – 5-6 tablespoons (you can add more or less)
Gelatin – 10-12 grams
Cold water – 30 ml
Vanilla sugar – ½ teaspoon (or vanilla extract)
Cocoa – 1-2 teaspoons
Mint leaves, cornflakes and fruit
Pour cold water into cup and sprinkle gelatin over. Stir gelatin with water and let stand until it softens, about few minutes.
Combine cream, vanilla and powdered sugar in small saucepan. Stir over medium heat for 5-10 minutes (don’t bring to a boil, heat up to 80 °C). Add gelatin to cream and stir until it dissolves (or bring 2 glasses of water in saucepan to boil and place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes and after that add it to cream).
Remove from heat. Pour into glasses. Place panna cotta in refrigerator or freezer.
To prepare chocolate vanilla panna cotta, place half-full glass in refrigerator or freezer. Add cocoa or chocolate to the warm cream and stir. Pour the second layer into half-full glass after 30 minutes and place in refrigerator again.