Recipe by Darren Muir
Ingredients
2 teaspoons of Zint Gelatin
50 grams of Zint Xylitol
400 ml of whole milk
400ml of double cream
1 teaspoon of lemon zest
1 vanilla pod (split in half and separated from the seeds)
250 grams of fresh raspberries
Directions
Combine 125ml of the milk and the gelatin in a small bowl and leave to absorb for 10 minutes. Put the remaining milk, cream, xylitol, lemon zest and vanilla pod and seeds into a heavy-based saucepan. Bring it to a boil while whisking to disperse the seeds. Remove it from the heat, remove the vanilla pods, then whisk in the gelatin-and-milk mixture. Let it cool slightly (5 minutes) then pour it into dariole moulds or glasses and refrigerate until set (4 hours). For the raspberry sauce, put most of the fresh raspberries and one tablespoon of water in a pan. Use a fork to mash the raspberries and bring to a boil. Add 30 grams of xylitol and simmer for 3 minutes, or until xylitol has dissolved. Pass it through a fine sieve, pressing the juices from the raspberries, and let it cool a little. Then chill it in the fridge to let the sauce thicken a little. Served the finished panna cotta with fresh raspberries and a pour of the raspberry sauce. You’ll get a sharp kick to complement the sweet vanilla taste of the panna cotta
