Wild Strawberry & Backcurrant Panna Cotta
350ml Coconut Milk
25ml Oat Milk
1 Serve Wild Strawberry Kids Good Stuff
10g Blackcurrant Powder
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
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.