Sugar-free dessert recipe for Raspberry Pannacotta recipe
4 gelatine leaves
50g half-fat creme fraiche
7-8 tbsps Canderel granules
Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 minutes until softened.
Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.
Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree.
Mix the puree together with the creme fraiche and 5 tbsps Canderel, discarding any seeds. Stir in a little of the cooled milk mixture until smooth.
Then stir in the remaining milk mixture. Lightly grease 4-6 200ml individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hours or overnight until set.
To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste.
Drizzle this around each plate before serving.
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Recipe provided by Canderel.