Sugar Free Recipes

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400 Tablets

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250ml Liquid

Available at all good supermarkets

Makes 6 servings

Passionfruit Panna Cotta

Ingredients

  • 500ml coconut cream
  • 1/2 teaspoon Sugromax Liquid Sweetener
  • 1/2 cup fresh or frozen, unsweetened passionfruit pulp
  • 2 1/4 teaspoons gelatin
  • 3 tablespoons boiling water
  • passionfruit to serve
  • toasted thread coconut

Instructions

  • 1. Heat the coconut cream, until simmering. Remove from the heat and mix in Sugromax Liquid Sweetener and passionfruit pulp.
  • 2. Mix the gelatin with the boiling water and stir until dissolved. Mix into the hot coconut cream mixture, stirring to combine.
  • 3. Rinse 6, 1/3 cup dishes with water. Pour one sixth of the mixture into each wet mould. Cover and refrigerate until set.
  • 4. When ready to serve, press your finger around the edge of the set mixture to release. Gently run a small knife down to the bottom of the dish to release the vacuum. Turn onto a serving plate, shaking to release. Spoon passionfruit pulp over the Panna Cotta. Garnish with toasted thread coconut.
heading_img_1.png

400 Tablets

heading_img_2.png

250ml Liquid

Available at all good supermarkets