Sugar free panna cotta

Zero Shortbread Biscuits

Time: 45 min
Difficulty: Easy
Dessert

Ingredients

Serves 4
  • 4 ZERO Shortbread biscuits
  • 500ml sugar free almond milk
  • 1 tbsp cardamom pods
  • 1 cinnamon stick
  • 2g agar-agar
  • 1 ripe mango
  • 4 redcurrants
  • 4 blueberries
  • Mint

Material

  • 1 saucepan
  • 1 mortar
  • 1 sieve
  • Knives
  • Chopping board
  • Blender (or whisk)
  • Blender glass (whisking bowl)
  • Glasses for serving

Step by Step

  1. First grind the cardamom pods in a mortar. Add them to the almond milk with the cinnamon stick and bring to the boil.
  2. Leave to infuse for 10 minutes. Strain the mixture, add the agar-agar, and bring back to the boil for 10 seconds.
  3. Pour into glasses and leave to cool for roughly 1 hour.
  4. Blend the ZEROH Shortbread biscuits into a powder and place on top of the almond and cardamom panna cotta.
  5. Peel and chop the mango into small cubes. Blend the mango into a puree. Pour this puree into a saucepan and cook for 5 minutes over a medium heat until it thickens. Leave to cool.
  6. Lastly, spread the mango coulis on top of the biscuit and decorate with some berries and mint leaves.

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