Panna Cotta with Egg Liqueur and Strawberry Mirror

For the panna cotta, cut the vanilla bean lengthwise, scrape out the pulp and bring to the boil in a saucepan with whipping cream, whole milk, sugar and salt.

Then continue to simmer over low heat for about 15 minutes – stirring occasionally. Soak the gelatine in cold water for 5 minutes, then squeeze out well and dissolve in the whipped cream-milk-vanilla mixture while stirring constantly.

Add eggnog, continue stirring and mix well. Rinse 3 porcelain bowls in cold water and divide the panna cotta among the bowls through a sieve.

Cover with plastic wrap and refrigerate overnight to set. Puree the cleaned strawberries with sugar and lime juice – pass through a sieve if you like – and also cover and refrigerate.

Before serving, loosen the panna cotta from the rim with a knife and turn out onto plates or offer immediately in the porcelain bowls. Drape the pureed strawberries nicely on top, around it, or depending on your mood.

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