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  1. Home
  2. Food

Vanilla and white chocolate panna cotta

It's a real thriller with vanilla. - by Diabetic Living
  • 15 Apr 2019
Vanilla and white chocolate panna cotta
Prep: 15 Minutes - Cook: 10 Minutes - Serves 6
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Ingredients

125ml light thickened cream

10g sachet gelatine

200g fat-free Greek-style natural yoghurt

185ml skim milk

3 Tbsp sugar or granulated sugar substitute

2 Tbsp water

85g white cooking chocolate, finely chopped

1 tsp vanilla essence

Extra white chocolate shavings to serve

Method

  1. Spray six 185ml ramekins with cooking spray and place in shallow dish. 

  2. Put the cream in a small saucepan and sprinkle over the gelatine (don't stir). Set aside for 5 minutes. Cook over medium-low heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm. 

  3. Using a sharp knife, loosen panna cotta from the sides of the ramekins. Turn out onto dessert plates. Top with extra chocolate shavings, if using. 

COOK'S TIP: If you find the panna cotta hard to get out of the ramekins, simply dip the base of the ramekins into a bowl of hot water for a few seconds. 

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