Glamliving free Guilt- ts desser
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).