Wild Strawberry & Backcurrant Panna Cotta

Dairy Free, Gluten Free,

TIME: 15 Min + 4 Hours to set, SERVES: 6

A healthy iteration of the much-loved Italian dessert, this dairy-free Pana Cotta ticks all the boxes: flavour-filled, delicious and nutritious. Dress it up for guests and top with fresh strawberries and a drizzle of honey for that extra wow-factor. Recipe by Kerry Locatelli

Ingredients

Panna Cotta

350ml Coconut Milk

25ml Oat Milk

1 Serve Wild Strawberry Kids Good Stuff

10g Blackcurrant Powder

Pinch Salt

2 tsp Xylitol

125ml Boiled Water

3 tsp Gelatin *

Strawberry and Blackcurrant Coulis

100g Frozen Strawberries

50g Frozen Blackcurrants

1 Lemon, juiced

3 Tbsp Xylitol

Method

Panna Cotta

Wisk the gelatin into the Boiled water until completely dissolved.

Blend the Coconut Milk, Oat Milk, pinch Salt, Xylitol, Blackcurrant Powder and Kids Good Stuff.

Add the Gelatin mixture to the blended mixture and mix well until combined (don’t be tempted to blend again, just mix with the whisk or a fork**).

Pour the mixture into jelly moulds or a muffin tray (this recipe made 6 Panna Cotta in a standard muffin tray). Place in the fridge- they need about 4 hours or overnight to set.

Strawberry Blackcurrant Coulis

Blend the Frozen Strawberries, Blackcurrants, Lemon and Xylitol and add to a pot.

Bring to the boil and simmer until the liquid has reduced.

Strain through a sieve and place in the fridge to set (this is optional, it can be left at room temperature for serving).

* Check the guidelines for the Gelatin you have. The one I use has a ratio of 3 tsp to 500ml liquid.

** Blending in a blender again will over-aerate the mixture. The Panna Cotta might separate and might not set as nicely.

Kids Good Stuff

225g (15 Servings)

$45.00 NZD