Mint panna cotta

Preparation

• 1
  Slowly heat the pulp of a vanilla pod with 300 ml cream, sugar and mint oil in a saucepan over medium heat. Mix 100 ml of cream vigorously with the agar agar and stir in carefully. Let the mint cream simmer gently and then remove from the heat. Fill each dessert glass with a heaping tablespoon of Kölln muesli and spread the mint cream evenly over it. Place dessert glasses in the refrigerator for 3 hours.
• 2
  Halve the lime and squeeze one half. Wash the basil and mint and pick the leaves from the stems. Set aside a mint leaf for garnish. Process the lime juice, herbs, Mazola® and maple syrup into a sauce using a hand blender in a narrow, tall container.
• 3
  Take the panna cotta out of the fridge half an hour before serving. Divide the mint-basil sauce evenly between the glasses. Garnish with the remaining muesli and the mint leaf and enjoy. Preparation time: approx. 35 minutes (without waiting time)