"Panna cotta with blood currant sauce"

Ingredients:

- 1 can of aldgoat milk (milk)
- 1 can of sweet cream (double cream)
- a bundle of vanilla beans (vanilla)
- 5 pinches of powdered sugar (sugar)
- 1 pinch of gelatin (gelatin)
- 1 cup of mineral water (water)
- 3 blood currants (red berry)
- 2 rolanberries (strawberry)

Recipe:

Place the aldgoat milk and the sweet cream in a saucepan.
With a small sharp knife split the vanilla beans lengthways and scrape the seeds from
inside the bean. Add the seeds and bean to the saucepan.
Bring the mix to the boil over a medium heat. Remove from the heat and set aside for
10 min.
Meanwhile, place the gelatin and the mineral water in a bowl and stir until dissolved
Discard the beans from the mixture, add the sugar and the disolved gelatin and heat it
on a low heat until the sugar dissloves. Make sure not to boil.
Put the mix into dessert cups but just fill them half. Refrigerate until firm.

For the red berry sauce heat the blood currants and the rolanberries, 2 tablespoons of
sugar and ¼ cup of mineral water in a small saucepan and let simmer over low heat for
10 minutes until the blood currants are cooked down.
Strain the sauce through a fine sieve to remove seeds. Pour strained sauce over panna
cotta.
Let it chill on the fridge until serve.