Citrus & Berry Panna Cotta

PannaCotta2 So I would have not post this recipe here yet, simply because I wanted to wait until xmas is closer before starting to post compromise alternative desserts for those healthy conscious dieters that want to keep it under control in those dates, but last night I had some people over for dinner and they have asked me to share the recipe with them.

I thought that I might as well share it with everybody and send them the link ūüėČ

This is a traditional Panna Cotta, for which I took the recipe from BBC Food but I added a couple of modifications to make it a bit more interesting.

( http://www.bbc.co.uk/food/recipes/vanillapannacotta_87907)

This is dead easy, and very quick to organize, and I promise you it’s delicious! It is vegetarian, gluten free, low carb but quite high in fat, so if you are in a restricted saturated fat diet, you might need to substitute the cream for a veg alternative, like Soya cream.

Ingredients:

3 leaves of unflavored gelatin

250 ml of cream

250 ml of milk

Splenda powder to taste

1 orange peel

1 Madagascar Vanilla pod

150 gr of raspberries

1/2 lemon juice

 

Instructions

Mix the milk and the cream in a pot and heat up to medium heat. Add the vanilla pod and the orange peel. Bring to a simmer and take of the heat. Take out the vanilla pod and with a knife, make a cut alongside and scrap out the black vanilla seeds and add them to the mixture then throw away the pod.

Vanilla-Pod-300x200

Add Splenda powder, one tablespoon at the time and taste to your desired level of sweetness, at this time you should also be able to notice the vanilla and orange aromas.naranja

Soak the gelatin leaves in cold water until they are soft, and then remove the excess water and add the to the hot mixture, stir until they dissolve and then pour into the chosen serving containers.

Let them cool down and then put in the fridge for at least 2 hours before serving.

While you wait,¬†put 150 ml of water (roughly 1/3 of a glass) and add the raspberries and the lemon juice and bring to a boil, add Splenda or agave nectar and let reduce, tasting every now and then. The idea here is that you end up with a runny sauce that is sweet and retains the fruit’s natural acidity. Once it’s finished, keep in a pot until you are ready to serve the pannacottas and add on top before serving.

Serving suggestion: transparent little werk pots look really cute, you can get creative and use any small transparent pots you have at home for a more contemporary look!

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