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Vanilla panna cotta and fruit puree

Author: Justine (HCP)

 

INGREDIENTS:**
 g Gelatine
 ml Cream, double, Avonmore (HCP added*)
 ml carbzero (HCP added*)
 ml Vanilla extract, sugar free (HCP added*)
 g Sweetener, liquid, Hermesetas (HCP added*)
 g Raspberries, raw
 g Strawberries, raw

Directions:

Soak gelatine leaf in cold water until soft. Meanwhile, gently heat cream and carbzero in a saucepan and add vanilla essence and sweetener (do not boil). Squeeze water out of gelatine leaf and place in saucepan with cream and carbzero. Take saucepan off heat and stir in gelatine leaf until dissolved. Return saucepan to heat. Simmer gently until mixture starts to thicken. Pour into silicone mould or ramekin. Cover and place in fridge to set. Mash fruit with a fork or use a blender to make a fruit purée and pour on top of panna cotta when ready. 

Nutrition Information (for entire recipe):

Carbohydrate: 3.61
Calories: 271
Fat: 27.01
Protein: 2.87
Ratio: 4.17:1


Tags:

4:1 ratio  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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