Panna cotta with fruit compote
Nutrition Facts
each servingIngredients
all 10 types- 600ml unsweetened fortified almond milk
- 2tsp powdered agar agar
- 200ml buttermilk
- 1 vanilla pod, split
- 3tbsp granulated sweetener
- 1 lemon, finely grated rind and juice
- 1 punnet strawberries (about 14) hulled and quartered
- 1 small punnet raspberries (about 4 handfuls)
- 1 small punnet blueberries (about 4 handfuls)
- 25g pistachios, toasted and roughly chopped
Directions
5 steps in totalHeat the almond milk until it just comes to the boil. Sprinkle over the agar agar and simmer for 2 minutes, stirring continuously.
Remove the vanilla pod and scrape out the seeds using a sharp knife. Whisk in the vanilla seeds, 2tbsp sweetener and buttermilk until smooth.
Divide equally between 4 glasses. Alternatively, use 4 x 175ml ramekins, lightly sprayed with low-calorie spray if you want to turn these desserts out. Chill for 2 hours until set or ready to serve.
Place the lemon rind and juice, 2tbsp water, strawberries, raspberries and blueberries into a small saucepan with the remaining sweetener and heat gently for 2–3 minutes to warm through. Allow to cool.
Once the panna cottas are set, either spoon the fruit compote into the glasses and scatter with the pistachio nuts. If using ramekins, dip the base of each dish into warm water for 20–30 seconds and turn over onto a plate to release the puddings. Serve with the compote and nuts.
