SugarFree Panna Cotta
Ingredients
250 ml of Amul full cream milk
250 ml Amul cream
1 vanilla bean
3 tablespoon of sucrose (any brand)
1 teaspoon unflavored gelatin
Directions
Place the cream and milk in a saucepan. Have the vanilla bean lengthwise then add the seeds and pod to the saucepan. Add the sugar free and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, Divide among three 4-ounce ramekins, cover with plastic wrap or aluminum foil and refrigerate until set, at least 6 hours or overnight.
Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with blueberry or strawberry marmalade, if desired.
Wash the vanilla pod and put it in your sugarfree or sugar tin
250 ml of Amul full cream milk
250 ml Amul cream
1 vanilla bean
3 tablespoon of sucrose (any brand)
1 teaspoon unflavored gelatin
Directions
Place the cream and milk in a saucepan. Have the vanilla bean lengthwise then add the seeds and pod to the saucepan. Add the sugar free and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, Divide among three 4-ounce ramekins, cover with plastic wrap or aluminum foil and refrigerate until set, at least 6 hours or overnight.
Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with blueberry or strawberry marmalade, if desired.
Wash the vanilla pod and put it in your sugarfree or sugar tin
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