Low Sugar Panna Cotta

Serves: 4 Cooking time: 1 MINUTES
Panna Cotta

Panna Cotta Ingredients:

  • 200ml whole milk
  • 200ml double cream
  • 20g Total Sweet xylitol
  • 2 sheets of leaf gelatine
  • ½ tbsp vanilla paste
  • A pinch of mixed spice

Mulled wine jelly ingredients:

  • 80ml good red wine
  • 80ml orange juice
  • 1tsp Total Sweet Xylitol add more to taste once the mixture is made and cooled
  • ½ star anise
  • ¼ cinnamon stick
  • 2 cloves
  • A pinch of grated allspice
  • A pinch of ground ginger
  • 1 sheet of leaf gelatine

Courtesy of our friends over at Fools & Queens (www.foolsandqueens.com) this delicious panna cotta recipe is still a little bit naughty, but has no added sugar and a whole load of flavour.

Method:

  1. Make the mulled wine first as it will need time to mull! 
  2. Add all of the ingredients, bar the gelatine to a heavy based pot and slowly bring to the boil. Once boiling turn off the heat and set aside. 
  3. Now you can do the panna cotta. Soak the 2 sheets of gelatine in cold water. Add the milk, cream, vanilla paste, mixed spice and Total Sweet to another heavy based pan and gently heat it, stirring all the time until it starts to steam. Don’t let it boil as it will form a skin on top once cooled!! 
  4. Carefully take it off the heat and stir in the soaked gelatine leaves. Pour the mixture through a sieve (no one likes to chew on lumps of undissolved gelatine) and then divide between 4 individual dariole moulds. 
  5. Put the panna cottas in the fridge for a few hours to set. 
  6. Once the panna cottas are set, sieve the cooled mulled wine mixture into a jug. 
  7. Soak the 1 sheet of gelatine in cold water. Add the gelatine and a ladle of the mulled wine to a small saucepan and heat until the gelatine has dissolved, again strain the mixture through a sieve back into the jug of mulled wine.
  8. Carefully pour the mulled wine mixture on top of each panna cotta, be sure to divide it equally! 
  9. Place the darioles back into the fridge for another couple of hours setting. Leave the panna cottas in the fridge until you are ready to eat them. 
  10. When you are ready to eat them, dip the moulds in hot water until the panna cottas become loose and turn out, upside down on to a plate!