Pana cotta

Pana cotta ( serves 2 people)


20 cl of light cream (containing maximum 3 to 5% fat), 5 cl of 0% fat milk, 1 tablespoon Xylitol, 1/2 teaspoon vanilla essence, 1.5 gelatine sheets, strawberry or mango coulis (see recipe).

Preparation: 5 minutes

Cook: 10 minutes

1.Pour milk into a small bowl, and add the gelatin. Set aside.

2. In a saucepan, stir together the cream and Xylitol, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into two individual ramekin dishes

3. Let the mixture cool in the ramekins uncovered until room temperature. When cool, cover with cling film and refrigerate for at least 4 hours, but preferably overnight, add a spoonful of your coulis (see red fruit coulis recipe) to dress before serving.