KIMO panna cotta with strawberry purre


  • 500 ml of sweet cream
  • 50 g of sugar
  • 1 pack of vanilla sugar
  • 2 sheets of gelatin
  • KIMO pumpkin seed oil

Method for panna cotta:

Mix the cream, sugar and vanilla sugar together and cook on the medium heat until it boils.

When it boils, lower the temperature and cook for another 7 minutes, stirring constantly.

After 7 minutes of cooking the cream, set it aside.

Stir the sheets of gelatin into the still warm cream until it dissolves, and 2-3 tablespoons of pumpkin seed oil.

The panna cotta is done. It can be poured into various models or jars, and let it cool down.

Method for strawberry puree:

Wash 500g of fresh strawberries, cut into small pieces and put them into the saucepan.

Add 50g of sugar, and 2 packs of vanilla sugar.

Strawberries should be cooked at a moderate temperature and with constant stirring until they soften.

Strawberry puree is poured into jars with panna cotta.

If you want, decorate the dessert, a small hint, sprinkle the dessert with crushed KIMO pumpkin seeds. The dessert will be even tastier!