Tiger Nut Panna Cotta

Panna cotta de chufa

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?

Ingredients:

  • 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: 

  1. Put the tiger nut drink, the cream and the sweetener into a small saucepan and warm it over a low heat.
  2. Soak the gelatine in a bowl of cold water.
  3. Drain the gelatine thoroughly, add the tiger nut drink and stir until properly dissolved.
  4. 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.
  5. 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.