Project Description
Portions per dessert: 8 Weight of portion: 85 g.
EQUIVALENTS: 2/3 EQUIVALENT SERVING OF STARCH AND 1 EQUIVALENT SERVING OF FAT
INGREDIENTS
500 ml (2½ teacups) of semi-skimmed milk 1.5% fat
100 ml (½ teacup) of cream 35% fat
10 g. (20 teaspoons) Sweet & Balance Tabletop Sweetener Granulated
10 g. (1 sachet) of JOTIS gelatin Granule
1 tablespoon rum
70 g. (3 ½ tablespoons) FYTRO Strawberry Jam with Fructose
PREPARATION
Put the gelatin in a bowl with 4 tablespoons of cold water and leave it to swell for 4 minutes. Add the milk, the cream, theSweet & Balance Tabletop Sweetener Granulated and the rum to a pan. Once the mixture is hot, take it off the heat and put about a third of it into the bowl with the gelatin and mix until thoroughly dissolved. Put the dissolved gelatin into the pan and boil for 1 or 2 minutes, mixing continuously (do not expect it to thicken while boiling). Divide the panna cotta equally between 8 moulds and put into the fridge to set. Add the strawberry jam and 7 teaspoons of water to a small saucepan. Mix until the mixture warms up slightly and becomes liquid. Take the panna cotta out of the mould and garnish with the jam.
