Forest Fruit Stracciatella-Panna Cotta

Name: Forest Fruit Stracciatella-Panna Cotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g lactose-free whipped cream; 200 g lactose-free milk; 2 TABLESPOONS coffee beans; 200 g frozen forest fruits; 5 sheets Gelatine; 60 g Sugar; 60 g lactose-free chocolate; 100 g Icing sugar; 2 g Locust bean gum (2 measuring spoons)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g lactose-free whipped cream
200 g lactose-free milk
2 TABLESPOONS coffee beans
200 g frozen forest fruits
5 sheets Gelatine
60 g Sugar
60 g lactose-free chocolate
100 g Icing sugar
2 g Locust bean gum (2 measuring spoons)

Directions

1
pour cream, milk and coffee beans into a litre measure and chill overnight
2
Defrost forest fruits, soften gelatine in cold water. Pour the milk-cream mixture through a sieve into a pot. Add sugar, bring to the boil once and remove from the heat. Squeeze out the gelatine, stir into the no longer boiling mixture and let everything cool down to room temperature
3
Finely chop the chocolate and stir into the cooled mixture. Pour into glasses and chill for about 1 hour
4
Puree the fruits, except for a few nice ones for decoration, with icing sugar and locust bean gum. Spread on the Panna Cotta and chill for another 15 minutes
5
Decorate with remaining wild berries before serving
6
waiting time approx. 13 1/4 hours