Panna Cotta
Prep time: 10 minutes · Cook time (as listed in the original recipe): 2 hours · Servings: 4
Ingredients
- Fresh cream – 1 cup + 2/3 cup
- Xylitol – 2/3 cup
- Lemon Zest – 1 teaspoon
- Gelatine Sheets – 3
- Vanilla Bean – 1, seeds scraped out
- Optional for Blueberries sauce
- 125g blueberries
- 1 scoop of Onutricia collagen
- 2/3 water
Method
- Lightly grease 4 panna cotta moulds or tea cups with a little coconut oil.
- In a bowl of cold water add 3 Gelatine sheets. When they have softened, squeeze out the excess water.
- Over a medium heat combine the cream, xylitol, lemon zest and vanilla seeds. Stir until the xylitol is dissolved and simmer for 5 – 10 minutes. Remove from heat and cool a little. Add the soaked Gelatine leaves to the cream mixture, stir until the gelatine is completely dissolved. Optional: To make the compote which goes over the panna cotta, Heat a pan over medium heat with ¼ cup of xylitol with 2/3 water, until xylitol dissolves then add your 125g blueberries. Remove from heat add the collagen and mix well.
- Gently pour the cream mix into each mould or tea cup. Place the panna cotta in the fridge to set for two hours. Better overnight
- To serve, using the back side of a knife, run it around the edge of the panna cottas. Turn them over onto plates. You can also soak a cloth in hot water and then place it over the mould for a few secs, the panna cotta will release easily. Be careful not to leave it too long as it will melt it.
