Glam­liv­ing free Guilt- ts desser

Glamour (South Africa) - - Health -

Com­bine all of the ingredients ex­cept the gela­tine in a small sau­cepan. Crush the berries with a fork and bring to the boil. Boil for five min­utes. Set aside to cool to just warm, then sprin­kle the gela­tine pow­der onto the berry mix­ture and stir well. Strain through a sieve into a pour­ing jug and pour onto the set panna cotta. Chill un­til the jelly is set. Com­bine the yo­ghurt, cream, xyl­i­tol, vanilla ex­tract and salt. Stir un­til well com­bined. Heat the milk un­til warm (not boil­ing). Add the gela­tine and com­bine well, then add to the cream and yo­ghurt mix­ture and com­bine well. Strain through a fine sieve into a pour­ing jug. Di­vide equally into six glasses. Chill in the freezer un­til set, then add the berry jelly on top and gar­nish with a berry.

On the stove top, pour the milk, cream and vanilla ex­tract into a sau­cepan, heat­ing slowly and stir­ring con­tin­u­ously un­til the milk and cream be­gin to steam. Re­duce the heat to the low­est temperature.

Whisk the egg yolks to­gether in a glass bowl un­til smooth. Add the xyl­i­tol and whisk un­til pale yel­low and fluffy.

Re­move the milk from the heat and slowly pour it into the egg mix­ture, whisk­ing con­tin­u­ously so as not to scram­ble the eggs. Re­turn the sau­cepan to the stove and main­tain at a low heat.

Pour the mix­ture into the sau­cepan from the bowl. Con­tinue to heat (don’t boil), stir­ring con­tin­u­ously un­til it coats the back of a wooden spoon. Re­move the mix­ture from the stove, pour into a steel bowl and al­low to cool to room temperature, stir­ring ev­ery 10 min­utes. Then re­frig­er­ate overnight (or for at least six hours). Never put the hot mix­ture straight into the fridge.

Re­move the chilled mix­ture from the fridge and place into an ice cream maker. Then scoop the ice cream into a freezer-proof con­tainer with a lid, and freeze for 90 min­utes to two hours.

chocolate Add 250ml sieved co­coa pow­der and 200g chopped dark chocolate into the steam­ing milk, and stir un­til blended. Pass through a sieve if nec­es­sary. Then add the chocolate milk to the egg mix­ture and re­turn to the heat. You can ad­just the co­coa and chocolate to your pre­ferred taste. caramel sauce Melt 30g but­ter on a low heat in a pan un­til light brown. Add 30g cream, 1 tsp xyl­i­tol and a pinch of salt, and con­tinue to stir on a low heat un­til the sauce has thick­ened to a caramel (about 1-2 min­utes).

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