Gluten Free Panna Cotta With Vanilla and Rose
A traditional Italian dessert which literally translates as 'cooked cream'. Panna Cotta is very easy to make and can be made the day before you need it if you wish. We have reduced the sugar. If you want to reduce the overall calories further you can make it with yogurt instead of cream. Rose might be hard to come by, so use some raspberries instead.
Credited to: Coeliac UK
Kcal: 267.5
Difficulty: More of a challenge
Serves 6
15 mins prep
5 mins cooking time
Ingredients
- 300ml cream
- 300ml milk
- 30g sugar or a sugar alternative
- ½ vanilla pod
- 2 tsp rose water
- 2 gelatine leaves, softened in cold water
- Dried rose petal to garnish (optional)
Notes: *Find suitable products on our online food and drink information
Method
- In a saucepan add the milk, cream, and sugar. Warm gently over a low heat, being careful not to boil.
- Remove from the heat and stir through the gelatine leaves until dissolved.
- Scrape the seeds from the vanilla pod and add with the rose water.
- Leave to cool to room temperature.
- Once cool, stir to evenly distribute the vanilla then divide between 6 glasses or moulds.
- Transfer to the fridge to set for at least 3 hours. Once set, garnish with dried rose petal if using.
Nutritional information per serving
Kcal
267.5
Fat
24.2g
Carbs
8.8g
Protein
2.9g
Fibre
0g
Sugars
7g
Hints and tips:
This has a cooling time for 3 hours to set the panna cotta.
