The
recipe will give you about 4 portions. If you want really low carb version
don’t serve it with the orange syrup. It tastes delicious even on its own.
Ingredients:
6g
powdered gelatine
125 ml milk
350 ml single cream
20 g fructose
1 tsp. orange zest
½ tsp. vanilla essence
125 ml milk
350 ml single cream
20 g fructose
1 tsp. orange zest
½ tsp. vanilla essence
Orange
syrup:
150
ml orange juice
20 g fructose
20 g fructose
Preparation:
·
Combine
the gelatine with half the milk in a small bowl and leave it to stand for 10
minutes.
·
Mix
the cream, fructose, remaining milk, vanilla essence and orange zest in a pan.
Bring to boil and then remove from the heat.
·
Whisk
in the gelatine mixture until dissolved.
·
Pour
the mixture into 4 moulds and place in the fridge for at least 4 hours.
·
For
the syrup, combine orange juice and fructose in a small pan. Simmer for about
10 minutes until the mixture thickens a bit.
·
If
you have problem with removing Panna Cotta from the mould, dip it in a hot
water for few seconds. Serve with the syrup.
Enjoy :)
Carbohydrates:
Panna
Cotta mixture that makes 4 portions: 41g
Orange
syrup (whole mixture): 35g
1
portion of Panna cotta without syrup: 10g
1
portion of Panna Cotta with orange syrup: 19g
Source:
Inspired by the recipe published in Asda magazine, April 201
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