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

Ingredients for the Panna Cotta

• 50 cl (2 cups) whole liquid cream
• 2 sheets of gelatin (approx. 4g)
• 50g (1/4 cup) sugar
• 1 tbsp A l’Olivier Balsamic Vinegar of Modena + a little for the finishing touch

Ingredients for the Fruit Salad

• 250g (approx. 1.5 cups) strawberries
• 250g (approx. 2 cups) raspberries
• 125g (approx. 1 cup) blueberries
• 1 tbsp sugar
• 1 tbsp A l’Olivier Extra Virgin Olive Oil
• Juice of ½ lemon

Preparation

1. To prepare the panna cotta, soak the gelatin sheets in cold water.

2. Bring the cream and sugar to a boil.

3. Drain the gelatin. Squeeze it well in your hands. Add it to the hot cream off the heat.

4. Mix until it is perfectly melted. Then add the A l'Olivier Balsamic Vinegar of Modena.

5. Pour the panna cotta into four small glasses or bowls.

6. Let cool, then refrigerate for at least 3 hours.

7. Now, prepare the fruit salad. Wash all the fruits. Remove the stems from the strawberries. Cut the strawberries and raspberries into pieces. Add the blueberries, sugar, lemon juice, and A l'Olivier Extra Virgin Olive Oil.

8. Mix everything together and let it rest in the refrigerator until serving time.

9. Just before serving, add a few drops of balsamic vinegar on each panna cotta.

10. Serve with the fruit salad.

Enjoy your meal!