It’s a real thriller with vanilla

VANILLA AND WHITE CHOCO­LATE PANNA COTTA

Diabetic Living - - DESSERTS -

PREP TIME: 15 MINS

(+ 4 HOURS CHILLING)

COOK TIME: 10 MINS

SERVES 6 (AS AN OC­CA­SIONAL DESSERT)

125ml (½ cup) light thick­ened cream 10g sa­chet pow­dered gela­tine 200g (¾ cup) fat-free Greek-style

nat­u­ral yoghurt

185ml (¾ cup) skim milk

3 Tbsp sugar or gran­u­lated

sugar sub­sti­tute

2 Tbsp wa­ter

85g white cook­ing choco­late,

finely chopped

1 tsp vanilla essence

Ex­tra white choco­late shav­ings,

to serve (op­tional) 1 Spray six 185ml (3/4 cup) ramekins with cook­ing spray and place in a shal­low dish.

2 Put the cream in a small saucepan and sprin­kle over the gela­tine (don’t stir). Set aside for 5 min­utes. Cook over medi­um­low heat for 5 min­utes or un­til gela­tine dis­solves. Stir in the yoghurt, milk, sugar and wa­ter. Cook, stir­ring, over medium heat un­til heated through. Re­move pan from heat. Stir in the white choco­late and vanilla un­til choco­late melts. Pour the mix­ture into the ramekins. Place in the fridge for 4 hours, or un­til firm.

3 Us­ing sharp knife, loosen panna cotta from sides of ramekins. Turn out onto dessert plates (see Cook’s Tip). Top with ex­tra choco­late shav­ings, if us­ing.

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