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Panna cotta has long been one of my favourite desserts. It’s something I’ve always associated with indulgence, until recently, when I discovered a way to make this delicious Italian delicacy not only guilt free, but nutritious!
For this recipe you will need 2 pudding moulds (I used 75 x 42 mm pudding moulds), or you can use glass jars or tumblers instead.
Vanilla pannacotta with fig and pistachio
Ingredients
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What to do
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Mix the gelatine and water together, stirring immediately then let sit for a few mins until it becomes like a rubber ball.
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Put coconut milk, vanilla bean, cinnamon and rice malt syrup in a saucepan over low heat.
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Add gelatine, stir until gelatine to the saucepan and stir until dissolved.
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Pour into pudding moulds (or glass jars or tumblers) and set in fridge for minimum 2 hours.
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Once the panna cotta is set remove from mould (loosening carefully with a cheese knife and tap mould against your hand or dunk it in and out of hot water very quickly!) and serve with fig and pistachios.
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