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Boil 1 cream, milk, sugar and vanilla briefly and then let simmer for 10 minutes at low heat. Soak the gelatine in cold water.
Meanwhile, read the raspberries and rinse off thoroughly. cover four particularly beautiful fruits as decoration. Puree the rest with half the lime juice with the Multiquick 5 hand blender baby.
The mango from the stone and peel free. Put the pulp with the remaining lime juice in a blender jar and blend with the Multiquick 5 hand blender baby. Whom the fruit purees are not sweet enough, Sugaring sparingly.
Squeeze the gelatine and dissolve in the hot cream mixture. fill in the cooled cream into four small glasses (120 ml) and refrigerate for at least two hours.
Remove the panna cotta from the glasses and pounce on dessert plates. Garnish with fruit purees as well as raspberries and lemon balm leaves.
Dip the glass in hot water, then the cream at the glass edge is soft and can pounce prima from the glass on a plate.
Boil 1 cream, milk, sugar and vanilla briefly and then let simmer for 10 minutes at low heat. Soak the gelatine in cold water.
Meanwhile, read the raspberries and rinse off thoroughly. cover four particularly beautiful fruits as decoration. Puree the rest with half the lime juice with the Multiquick 5 hand blender baby.
The mango from the stone and peel free. Put the pulp with the remaining lime juice in a blender jar and blend with the Multiquick 5 hand blender baby. Whom the fruit purees are not sweet enough, Sugaring sparingly.
Squeeze the gelatine and dissolve in the hot cream mixture. fill in the cooled cream into four small glasses (120 ml) and refrigerate for at least two hours.
Remove the panna cotta from the glasses and pounce on dessert plates. Garnish with fruit purees as well as raspberries and lemon balm leaves.
