Time: 60 minuti
Difficulty: Facile

Ingredients for 8 people 
500 g Fresh cream 
180 g granulated sugar 
6 g gluten-free fish glue 
200 g of strawberries
Butter for the moulds 
3 strawberries for the decoration 
1 sprig of fresh mint 

    
Preparation: 20 minutes     
Cuko: 12 minutes away     
Waiting      
Difficulty level: Easy                   
Servings: 8% per serving
Mode: manual mode

Tools for the recipe
- Mixing paddle, mixing paddle 
- measuring cup

Procedure 
-  In the container insert the steel blade, add the washed strawberries and blend at 10 vel for 1 minute.
-  Soak the fish glue in cold water.
-  Insert the mixing shovel, pour the cream and sugar and cook at vel.3 for 8 minutes at 100°.
-  Squeeze the fish glue and work vel.4 for 3 minutes.
-  Butter the moulds and pour the cream mixture to the edge, place the moulds in the fridge for two hours.
-  After the rest time serve the panna cotta in individual plates with pieces of strawberry and tufts of mint.