Almond Pannacotta with Lychees and Strawberries
A very easy breakfast recipe using Almond Breeze Milk to make a low fat pannacotta with lychees and strawberries. Quick to make and highly nutritional too.
Servings 4 servings
Ingredients
- 100 ml Almond Breeze Milk
- 100 ml double cream
- 50 g caster sugar
- 3/4 tsp gelatin powder or one sheet of gelatin
- dash of vanilla extract
- 400 ml of low fat yoghurt
- a handful of strawberries
- a few lychees
Instructions
- If you are using sheets of gelatin instead of gelatin powder, soak them in cold water. Squeeze out the water before adding to liquid later.
- Place the Almond Breeze Milk, cream and sugar in a pan and bring to boil.
- Add in a dash of vanilla essence (or 1tsp if you prefer), keep stirring
- When the mixture has reached boiling point, take it off the heat.
- Add the gelatin powder or sheets and stir until dissolved.
- Sieve the mixture to get rid of any lumps and undissolved gelatin and leave aside to cool
- After about 15 minutes when the mixture has cooled and thickened a bit, add the yoghurt and stir well.
- Place this mixture into little bowls or ramekins but don't fill it to the top.
- Cover with cling film and put it in the fridge to set. This will take about 3-4 hours.
- Just before eating, prepare the strawberries by washing them and then cutting them in half.
- In a bowl, sprinkle over 1tsp of sugar and watch as the juice seeps out creating a nice glace to the strawberries.
- To serve, spoon a healthy portion of the strawberries and a few lychees on top of your pannacotta. Enjoy.
- Note: You can even add some granola to this for some added crunchy texture.
Notes
Depending on the size of your serving bowls, this make 4 servings.