Panna Cotta

For the panna cotta, soak gelatin sheets in cold water. Cut vanilla pods in half lengthwise and scrape out the pulp. Bring milk with sugar and vanilla pulp to a boil, strain. Add whipped cream, lemon and orange peel and bring to the boil again. Dissolve the squeezed gelatine in it and add Grand Marnier. Pour into Dariol or portion molds and refrigerate for 3-4 hours. Before serving, hold briefly in hot water and turn out onto plate. Garnish with lemon balm.

Preparation Tip:

Complement the subtle flavors of panna cotta with flavorful fruit sauces made from strawberries, raspberries or wild berries.

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