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Panna cotta dessert with almond milk and berry coulis

Panna cotta dessert with almond milk and berry coulis

Dilute agar gelatin in 2 tablespoons of cold milk.

In a saucepan heat the milk, sour cream, lemon peel, vanilla and sweetener.

When it comes to a boil, add gelatin, mix and cook for 2 minutes.

Pour into molds - I used silicone muffin tins.

I put some fruit on the bottom of the molds.

Allow to cool and refrigerate for 3-4 hours.

Prepare the berry coulis sauce.

In a saucepan mix the fruit with a tablespoon of sweetener, 4 tablespoons of water and lemon juice.

Lightly crush them with a fork and let them boil for 3 minutes.

Reserve and allow to cool completely.

When they are well caught, take them out of the molds and serve with coulis.

Garnish with fresh mint and serve.



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