Raspberry Panna Cotta

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 gelatin, leaves
• 350 ml milk
• 300 g raspberries
• 50 g half-fat creme fraiche
• 8 tablespoons granular low calorie sweetener

Recipe

• 1 place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 mins until softened.
• 2 heat the milk in a small pan until nearly boiling. remove the gelatine from the water and squeeze away any excess moisture. then stir into the hot milk until dissolved. leave to cool a little.
• 3 put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree. mix the puree together with the crème fraiche and 5tbsps canderel, discarding any seeds. stir in a little of the cooled milk mixture until smooth. then stir in the remaining milk mixture.
• 4 lightly grease 4-6 individual metal moulds or ramekins. divide the mixture between these and then leave in the fridge for at least 6 hrs or overnight until set.
• 5 to unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. press the remaining raspberries through a sieve, discard the seeds and mix through the remaining canderel to taste. drizzle this around each plate before serving.