This was a very cool and no-need-to-cook dessert, ideal for a summer day! However it also a no-fuss, quick and tasty dessert for dinner. This is a lighter recipe, made with buttermilk and coconut milk. I served it here with a strawberry compote and I tend to go for sour fruits like berries, gooseberries or rhubarb that contrast well with the richness of the pannacotta. This recipe is gluten free, sugar free & keto friendly
PREPARATION & COOKING TIME: 10mins + 2 hours in fridge
INGREDIENTS FOR 4 PORTIONS:
280gr buttermilk
250gr coconut milk
50gr xylitol
5gr stevia
7.5gr gelatine leaf
1 tspn vanilla essence
- In a medium bowl immerse the gelatine leaves to soften for 5 mins
- In the meantime in a small saucepan place the coconut milk, xylitol, stevia, vanilla and stir until the coconut milk has warmed up (not boiled) and the sugars have melted.
- Then stir in the gelatine leaves and stir until melted
- Place the mixture in a bowl and then add the buttermilk & stir well
- place the mixture in 4 ramekins and once cooled down, place in the fridge for 2 hours to firm up
- serve with fresh fruit of your choice or a fruit compost.
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 63.0 |
| fat | 3.6 |
| of which saturated | 2.5 |
| carbohydrates | 4.7 |
| of which sugars | 4.5 |
| fibre | 0.1 |
| protein | 2.4 |
| salt | 0.1 |