Panna cotta

The panna cotta can also be un­moulded onto plates and dec­o­rated be­fore serv­ing.

YOU Diabetics - - Contents -

12 small cups

Prepa­ra­tion time: 20 min­utes Chill­ing time: overnight

625 ml (2½ c) low-fat evap­o­rated milk

375 ml (1½ c) low-fat cream cheese

125 ml (½ c) Su­galite or xyl­i­tol

15 ml (1 T) rose wa­ter

25 ml (5 t) gela­tine

60 ml (¼ c) wa­ter

red fruit of your choice, puréed with a lit­tle xyl­i­tol

1 Grease 12 espresso cups with non­stick spray.

2 Pour the evap­o­rated milk and cream cheese into a bowl, add the sweet­ener and stir un­til thor­oughly dis­solved. Add the rose wa­ter.

3 Sprin­kle the gela­tine over the wa­ter and leave to sponge. Dis­solve the gela­tine over a bowl of boiling wa­ter or in the mi­crowave.

4 Mix the dis­solved gela­tine with a lit­tle of the cream cheese mix­ture, then stir into the rest of the cream cheese mix­ture. Mix well un­til smooth.

5 Pour into the cups and chill overnight in the fridge.

6 Serve with the fruit purée.

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