Ingredients 4 Servings
- White chocolate 50 g
- Skim milk 150 ml
- Leaf gelatin 4 leaves
- Espresso 50 ml
- Skyr Can be substituted with no-fat yoghurt 200 ml
- Perfect sød Substitute with any fluid, heat resistant, calorie free sweetner you have available 1½ tsp
- Blackcurrant 200 g
- Star anis 4
- Fresh mint 2 tbsps
- Perfect sød Substitute with any fluid, heat resistant, calorie free sweetner you have available 1 tsp
- ISIS Solbær Saft Substitute with a sugar free black currant juice you have available 100 ml
- Lead gelatin 2 leaves
- Lemon juice From half a lemon 1½ tbsp
- Water 100 ml
- Perfect fit I don't know of any substitute for this product. It is made for sugar-free baking, but unlike any other products it caramelises 200 g
- Almond splits 40 g
- Brew a cup of espresso and let it cool.
- Fill a bowl with cold water and put 4 leaves of geletine in.
- Chop 50g of white chocolate finely.
- Warm 150 ml of skim milk in a small pot.
- When it boils remove it from the heat. Pour in the chocolate and mix until completely dissolved.
- Squeeze the water out of the gelatine and put it in the milk mixture. Mix until the gelatine has completely dissolved.
- Pour 50 ml of espresso into the milk mixture.
- Add 200 ml of skyr and mix thoroughly.
- Add Perfect Sød to taste. Try with 1 tsp and add ¼ tea spoon between each tasting. It needs to be pretty sweet without being extreme. When it cools it will appear less sweet.
- Pour the mixture into 4 serving glasses or wine glasses. Put your panna cotta in the refrigerator until it is completely stiff.
- Warm a pan to middle heat. Add 200g of Perfect Fit to the pan in a uniform layer.
- Varm it while watching it. Try to keep is as thin as possible. After it has melted a bit, you can turn it upside down and melt it from the other side. It is very sticky and thick and like melted sugar, will burn your badly, so use tools.
- Pour 40g almond splits onto a baking sheet.
- Pour the caramel on top of the almonds and put a baking sheet on top of it.
- Using a rolling pin, roll it as thinly as possible, making sure you roll it onto the almonds.
- Let it cool.
Mint and blackcurrant gel
- Do not make the gel until your panna cotta has completely set!
- Put blackcurrant, chopped mint leaves, star anis, lemon juice, 1 dl of blackcurrant juice (undiluted) and 1 dl of water into a pot.
- Bring it to the boil and let it simmer under a lid for 5-10 minutes. Stir once in a while.
- Remove from the heat and crush the berries using a wooden spoon.
- Pour into a bowl through a sieve.
- Let it cool to room temperature.
- Put 2 leaves of gelatine into cold water (at least 5 minutes).
- Sweeten it to taste using Perfect Sød. You need to put enough sweetner in for the sour taste to go away.
- Put over the heat and warm up the juice.
- Remove it before it boils and put in the soaked gelatine and mix until it is completely dissolved.
- Let the juice cool until it is finger warm.
- Pour 50 ml of juice into each serving glass and put back in the refrigerator.
Putting it all together
- Cut the almond crnch with a knife into decorative pieces.
- Put a couple of fresh berries on top and stick a piece of the almond crunch into the panna cotta.
- Put a piece of decorative mint leaf on top.
- That is how you make white chocolate espresso panna cotta with mint and blackcurrant gel. Enjoy.
Tags: almonds, black currant, calorie-reduced, dessert, fancy, panna cotta, skyr, sugar free
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.