Chocolate Panna Cotta

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Ingredients:

 Panna Cotta

1 & 1/4cup chocolate coconut milk- I used Raw C which is a mix of coconut water and milk and super delicious

1 Tablespoon gelatin

2 cups plain yoghurt

2 scoops chocolate protein powder- I used Happy Way which is uses all natural ingredients

Raspberry Coulis

1 C frozen rasberries

1 tsp vanilla extract

1 tsp stevia (or sugar of choice)

Method:

Panna cotta

Place 1/4 cup of milk in a cup and sprinkle gelatine on top. Set aside until gelatine disolves.

Place the rest of the milk in a medium saucepan bring to a gentle simmer.

Add the gelatine + milk mixture, and whisk vigorously until the gelatine and milk are completely mixed, with all gelatine dissolved.

Remove the saucepan from the heat and stir in the yogurt and protein powder. (If you like you can add an additional tsp of sugar substitute however it is already quite sweet from the protein powder and chocolate milk)

Divide into into 3-6 moulds, glasses or bowls dependant on how large you would like them. I like to use this recipe for 6 smaller portions to serve with fruit or granola.

Refrigerate for 3 to 4 hours, until firm.

Raspberry Coulis

Meanwhile put raspberries and stevia in a small saucepan over a low heat. Bring raspberries to a simmer for one minute.

Take off heat and place in a jar in the fridge.

Once panna cotta is ready serve by placing cup in a bowl of warm water (for a few seconds) and invert onto a plate. Top with raspberry coulis. 

I love this as a sweet treat for breakfast but you can have it as an indulgent dessert also.

  • The Panna Cotta will keep for 2 to 3 days