Looking for a recipe for that special someone who cares about their health, but has a bit of a sweet tooth? Why not whip up this delicious Panna Cotta: the perfect balance of sweet and tart, and packed full of phytogoodness.
serves 2 (large serves, ideal for sharing)
INGREDIENTS
For Panna Cotta
175ml cream
150ml milk
80g caster sugar
4g gelatine
200g Greek yoghurt
4 scoops Axis Phytoreds
For Raspberry Chia Jam
500g raspberries
2 tbsp honey
3 tbsp chia seeds
For Cacao Nib Crumb
¼ cup cacao nibs
3 tbsp coconut oil
⅓ cup coconut sugar
½ cup almond meal
pinch of salt
To Serve
Fresh raspberries
Dried rose petals, optional
METHOD
- Place milk, cream and sugar into a medium saucepan and bring to the boil.
- Meanwhile, place the gelatine leaves in a bowl of cold water to soften.
- Squeeze out excess water from the gelatine, add to the cream mix and stir well to dissolve the gelatine.
- Add the yoghurt and Axis PhytoReds and stir to mix through.
- Divide the mix between two large bowls and place in the refrigerator to set overnight.
- Place the raspberries and honey into a small saucepan over low heat and cook until softened and broken down.
- Add the chia seed and mix through.
- Place into a sealed container and refrigerate for at least 3 hours to allow to thicken.
- Preheat oven to 180C.
- Place the cacao nibs into a food processor and blitz to form a coarse powder.
- Add coconut oil and sugar and process until creamy.
- Add almond meal and salt and pulse until crumbly.
- Place the mix onto a baking paper lined baking tray and spread out until 2mm thick.
- Bake for 10 minutes, gently stir the mix and bake for a further 15 minutes.
- Allow to cool before storing in an airtight container.
- To serve, place a heaped tablespoon of chia jam in the centre of the panna cotta and spread out slightly.
- Top with cacao nib crumb, fresh raspberries and rose petals.
