I love this versatile dessert. It is so simple to make and is delicious! I layer the raspberry coulis, vanilla panna cotta and chocolate panna cotta and decorate for a special occasion.
Makes 4
Ingredients
Vanilla Panna Cotta
- 2 gelatine leaves
- 1 vanilla pod
- 500ml double cream
- 30g Perfect Sweet™ xylitol
Raspberry Coulis
- 2 cups thawed frozen berries
- 2 tablespoons of Perfect Sweet™ xylitol or to taste
- Loose berries for decoration
Method
Vanilla Panna Cotta
- Soak the gelatine leaves in cold water to soften and set aside.
- Open the vanilla pod and use the blunt side of a knife to scrape the seeds into a saucepan. Add the pod, cream and xylitol to the saucepan and bring to a near simmer to dissolve the xylitol, stirring gently.
- Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved. Strain mixture through a fine mesh sieve.
Raspberry Coulis
- Put the berries and Perfect Sweet™ xylitol into a mortar and pestle and grind until it makes a thick syrup or simply use a food processor .
- Pour a layer of Coulis into the bottom of 4 small moulds or glasses. Top with the Vanilla Panna Cotta and leave to set in the fridge for 3 hours. Top with another layer of coulis and decorate as desired.
Variation
Layered Panna Cotta
- Make the Vanilla Panna Cotta but transfer to 8 glasses instead of 4. Make the Chocolate Panna Cotta and set aside at room temperature – do not refrigerate.
- When the Vanilla Panna Cotta is set, gently pour the Chocolate Panna Cotta on top and refrigerate a further 3 hours.
- Decorate and serve.
Variation
Chocolate Panna Cotta
- 2 gelatine leaves
- 1 vanilla pod
- 500ml double cream
- 60g Perfect Sweet™ xylitol
- 20g cacao powder or good quality
- cocoa, sifted
- Cacao nibs to decorate
- Soak the gelatine leaves in cold water to soften and set aside.
- Open the vanilla pod and use the blunt side of a knife to scrape the seeds into a saucepan. Add the pod, cream, xylitol and cacao to the saucepan and bring to a near simmer to dissolve the xylitol, stirring gently.
- Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved. Strain mixture through a fine mesh sieve.
- Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved. Strain mixture through a fine mesh sieve and pour into 4 small moulds or glasses.
- Leave to set in the fridge for 3 hours. Decorate as desired.