With the good weather cool desserts also go down well. Today we bring you a recipe published by our friend Sandra on her blog “Tartas sin gluten… 365 días sin gluten” (Gluten-free Cakes… Gluten-Fee 365 Days), a Panna Cotta made with new Costa light tiger nut drink.
Panna Cotta, literally “cooked cream”, is a dessert that originated in the Piamonte region of Italy. It is said that at the beginning of the 19th century there was a surplus of milk in the region and a woman of Hungarian origin decided to take advantage of it to come up with this delicious dessert. The recipe gradually developed into the one we know today: cream, milk, sugar and gelatine.
So what do you need to make your Panna Cotta?
- 300 ml light tiger nut drink
- 200 ml lactose-free cream
- Liquid sweetener
- 4 sheets of gelatine
- Red fruits (raspberries and strawberries)
Step by step:
- Put the tiger nut drink, the cream and the sweetener into a small saucepan and warm it over a low heat.
- Soak the gelatine in a bowl of cold water.
- Drain the gelatine thoroughly, add the tiger nut drink and stir until properly dissolved.
- Pour the contents into your individual moulds and leave to cool. You have to leave them in the fridge for at least 5-6 hours.
- To decorate the panna cotta you can use light strawberry jam* and some raspberries.
*Light jam: chop the strawberries and put them in a small saucepan together with 50 ml of water and a few drops of sweetener. Simmer down over a low heat.