Ingredients
Full cream
750 ml
Water
125 ml
Tagatesse without sugars
60g
Unflavoured gelatine
2 leaves
Ground vanilla (powder)
2 teaspoons
Low carb strawberry-raspberry jam
100g
Fresh strawberries
A handful
Fresh Mint
1 bunch of
Preparation method
In a medium saucepan, mix the whole cream, water, Tagatesse and vanilla.
Whisk the gelatine into the cream mixture and let it come together for a while.
Put the mixture on medium-high heat and stir until the mixture starts to steam and the gelatine is completely melted.
Remove from the heat and stir for another 5 minutes to cool slightly.
Pour the mixture into 8 small bowls or glasses and cover with plastic wrap.
Put them in the fridge and let them cool until hard, about 2 hours.
Top each serving of panna cotta with 1 tablespoon of jam, a few strawberries and mint.
Products in this recipe
Good cooking with Damhert
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