Panacota by layers with forest fruits sauce

If you did the Batch Cooking: Decorating the cups with blueberries. If you did not have space in your fridge and saved the sauce and the panachal lists, you can mount the cups. Put a layer of fruits sauce from the forest, one of Panacota, again the sauce and decorate with blueberries.

If you did not do the Batch Cooking, follow these steps:

Put the fruits of the forest in a pot along with half the sugar and lemon juice. Cook first over high heat and then progressively lower for 20 minutes. Stir occasionally. There has to be a rather mellow consistency, not dense like a jam.

For the Panacota: Put the gelatin in leaves soaking in cold water for 5 minutes.

While putting the cream with the rest of the sugar and the vanilla essence. Cook over high high heat without stopping to remove. Shortly before it starts to boil from the fire and add gelatin into leaves or powder. Remove well until the gelatin is completely dissolved.

Pouring the Panacota in individual cups: put a sauce layer at the bottom of the vessel, then a layer of panacota, another layer of sauce and another layer of panacota. Decorate with cranberries.