PANNA COTTA WITH A L’OLIVIER BALSAMIC VINEGAR OF MODENA, FRUIT SALAD AND A L’OLIVIER EXTRA VIRGIN OLIVE OIL

Panna cotta Ingredients

• 500 ml full fat cream
• 2 sheets of gelatine (approximately 4g)
• 50 g sugar
• 1 tbsp. of A l’Olivier balsamic vinegar of Modena + a little to garnish

Fruit salad ingredients

• 250 g strawberries
• 250 g raspberries
• 125 g blueberries
• 1 tbsp. sugar
• 1 tbsp. of A l’Olivier extra virgin olive oil
• Juice from half a lemon

Method

1. To prepare the panna cotta, soak the gelatine leaves in cold water.

2. Bring the cream and sugar to the boil.

3. Drain the gelatine. Squeeze out any excess liquid using your hands. Remove cream from the heat and add the gelatine.

4. Mix until fully melted. Then add A l’Olivier balsamic vinegar of Modena.

5. Pour the panna cotta into four glasses or cups.

6. Let cool and then place in the refrigerator for at least 3 hours.

7. Next, move on to the fruit salad. Wash all the fruit. Remove the stalks from the strawberries. Cut the strawberries and raspberries into chunks. Add blueberries, sugar, lemon juice and A l'Olivier extra virgin olive oil.

8. Mix everything together and let stand in the refrigerator until ready to serve.

9. When serving, add a few drops of A l'Olivier balsamic vinegar to each panna cotta.

10. Serve with fruit salad.

Enjoy!