Recipes
Peach-and-Raspberry-Eton-Mess

Mint Infused Panna Cotta

Mint Infused Panna Cotta

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Ingredients
  • 2/3 cups (165ml) reduced fat lactose free cream
  • 1 2/3 cups (315ml) Vitasoy Soy Milky Lite
  • 1/2 cup (110g) caster sugar
  • ¼ cup fresh mint leaves
  • 1 Tbsp boiling water
  • 2 1/4 tsp gelatine
Instructions
  1. Grease 8 1/2 cup (125ml) dariole moulds or espresso coffee mugs.
  2. Heat cream, milk, sugar and mint leaves in a medium sized saucepan over medium heat until steam begins to rise. Then turn to lowest temperature. DO NOT BOIL. Heat, stirring regularly for 20 minutes. Remove from heat.
  3. Combine boiling water and gelatine in a small heat-proof bowl. Set bowl over larger bowl of boiling water, stirring constantly until all gelatine dissolved.
  4. Whisk gelatine into cream mixture, pour this mixture into a medium bowl. Fill a large bowl with ice cubes. Place the bowl of cream mixture on top of the ice-filled bowl. Whisk every few minutes for approximately 10 minutes. Mixture will thicken as it cools. When it is of a consistency that will coat the back of a wooden spoon, pour into greased moulds or espresso coffee mugs.
  5. Refrigerate for 2-3 hours or overnight.

To serve, dip each mould into bowl of hot water for a few seconds, then turn out onto serving plates and garnish.

Nutritional Analysis – Amount per Serve
Energy 694kJ
Protein 4.4g
Total Fat 6.3g
Saturated Fat 4g
Carbohydrate 23.7g
Sugar 21.1g
Sodium 43mg
Calcium 113mg