Ingredients
for 2 persons
Panna cotta
- 500 ml cream (30%)
- 100g erythritol (sugar substitute)
- 5 sheets of gelatine
- 2 tbsp gingerbread spice
- 2 tbsp organic natural cocoa powder
Roasted nuts
- 100 g almonds
- 100g Brazil nuts
- 4 tbsp erythritol
- 1.5 tsp cinnamon
Raspberry sauce
- 200g raspberries
- 50g erythritol
- 2 tsp lemon peel powder
For the panna cotta:
Soak 5 sheets of gelatine in cold water. Bring 500 ml cream to the boil with 100 g erythritol (sugar substitute), 2 tbsp gingerbread spice and 2 tbsp organic cocoa powder. Stir vigorously with a whisk. Simmer gently for a further 10 minutes. Remove from the heat and stir in the squeezed out gelatine. Chill in bowls for at least five hours.
Roasted nuts:
Roughly chop 100 g each of almonds and Brazil nuts. Roast slowly in a pan for 15 minutes, turning. Add 4 tbsp erythritol and 1.5 tsp cinnamon, leave to caramelize. Cool on baking paper.
Raspberry sauce:
Bring 200g raspberries and 50g erythritol to the boil. Puree with a hand blender, then pass through a hair sieve. Add 2 tsp lemon zest powder to thicken, cook for a further 3 minutes.
