Desserts are some of the best things in life. And because life is unfair, they’re often loaded with calories. But this low-fat panna cotta is kind to the waistline without sacrificing flavour! Imagine something creamy and delicious that isn’t too cruel to your diet…
Low-fat coffee panna cotta with coffee praline
- 15ml (1 tbsp) or 5 sheets gelatine
- 500ml (2 cups) full-cream milk
- 80g castor sugar
- 2 vanilla pods
- 500ml (2 cups) full-cream Greek yoghurt
- 15ml (1 tbsp) good quality instant coffee
- 100g (½ cup) white sugar
- 50g flaked almonds
- 5ml (1 tsp) finely ground coffee beans
Soak the gelatine in 100ml of milk until softened, about 5 minutes.
Scald the remaining milk with the sugar and vanilla pods, add the softened gelatine and stir to dissolve.
Remove from heat and allow to cool for 5 minutes before stirring in the yoghurt and coffee. Strain and pour into glasses.
Place on a tray in the fridge for 4 hours or overnight until set.
To make the praline, place the sugar in a pan over medium heat with 15ml (1 tbsp) of water and do not stir. Allow the sugar to caramelise over low heat, add the nuts and coffee beans, and pour onto a piece of greased baking paper to cool.
Break into shards and serve with the panna cotta.