a popular dessert with the whole family. this all-time Italian classic means it can be enjoyed without the unwanted excess calories.
First published at www.transformationcookbook.com
panna cotta:
2 tsp unflavoured gelatine
2 cups low-fat milk
2 tbsp stevia
1 tsp vanilla essence
450g low-fat vanilla yogurt
summer fruit compote:
1 peach, sliced
1 nectarine, sliced
200g raspberries
1 tbsp stevia
1/4 cup cold water
1 tbsp orange zest
1 tbsp freshly squeezed lemon juice
1 tbsp honey
ground cinnamon (to garnish)
Step 1: pour 1 cup of milk into a small bowl, sprinkle with gelatin, stir thoroughly and set aside to allow the gelatin to soften (approx 5 minutes).
Step 2: in a small saucepan, add the other cup of milk and sugar. bring to a simmer over medium-high heat, stirring occasionally. when small bubbles begin to form around the milk, remove from heat and stir in the softened gelatine mixture. (Be careful to not let the milk boil.)
Step 3: transfer panna cotta mixture to a bowl and whisk in the yogurt and vanilla essence. divide the mixture among 4 glasses/bowls. cover with plastic wrap and refrigerate until firm (approx 2-3 hours).
Step 4: in a small saucepan, combine peaches, nectarines, raspberries, honey, sugar and water. stir over low heat until the sugar has dissolved (around 2-3 minutes). remove from heat, stir in zest and juice and mix well. transfer compote mixture to a bowl, cover with plastic and refrigerate.
Step 5: when ready to serve, spoon summer fruit compote over the panna cotta and garnish with cinnamon.
Tip: If you wish to unmould each panna cotta, immerse the bowl/glass partway into a bowl of hot water. using a butter knife, run around the inside edge and gently jiggle to loosen. invert a dessert plate over the panna cotta and holding it tightly flip the two so the panna cotta falls onto the plate.
