Our Italian raspberry panna cottas take just 20 minutes to prepare. Make them the day before, leave them in the fridge to set and you have yourself impressive low-fat raspberry desserts at just 110 cals each. And despite our raspberry panna cottas cutting out lots of the expected calories they’re just as rich and creamy as you’d expect from a classic recipe. Their texture is smooth and silky too, which makes them extra satisfying somehow. Serve them up with some fresh fruit for a delicious but not-too-naughty dessert.
- 4 gelatine leaves
- 350ml milk
- 300g raspberries
- 50g half-fat crème fraiche
- 7-8tbsp granular low-calorie sweetener
- You'll also need:
- 4-6 x 200ml individual metal moulds or ramekins
Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 mins until softened.
Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.
Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree. Mix the puree together with the crème fraiche and 5tbsps Canderel, discarding any seeds. Stir in a little of the cooled milk mixture until smooth. Then stir in the remaining milk mixture.
Lightly grease 4-6 individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hrs or overnight until set.
To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste. Drizzle this around each plate before serving.
Use skimmed milk to make this dessert even lower in fat.