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
Tools
- 1 saucepan
- 1 mortar
- 1 sieve
- Knives
- Chopping board
- Blender (or whisk)
- Blender glass (whisking bowl)
- Glasses for serving
Step by Step
- First grind the cardamom pods in a mortar. Add them to the almond milk with the cinnamon stick and bring to the boil.
- Leave to infuse for 10 minutes. Strain the mixture, add the agar-agar, and bring back to the boil for 10 seconds.
- Pour into glasses and leave to cool for roughly 1 hour.
- Blend the ZEROH Shortbread biscuits into a powder and place on top of the almond and cardamom panna cotta.
- 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.
- Lastly, spread the mango coulis on top of the biscuit and decorate with some berries and mint leaves.
