Lemon Myrtle Panna Cotta Made With Fructose

I have never made panna cotta before and now that I have it is going to become my secret weapon! It is so easy to make and takes very little preparation time. As soon as I opened my lemon myrtle gift from Yvette, I knew that it was going to be used in a panna cotta. It has the most amazing scent of strong lemon, nothing like I have ever smelt before. I am not familiar at all with myrtle, so this is going to be a fun herb to experiment with. Once I had chosen the dessert, I started by looking in Jamie’s Italy for a recipe. I am not sure why one was not included, but then I remembered Claire having made a panna cotta on MasterChef – and luckily for me, her recipe is in the book I purchased. I am well pleased about that, as the book cost me R500 – and not even a month after I bought it I discovered I could have got it for R380! I really do not like being ripped off, and as long as I use the book, I will think it is worth the expense. It was sort of my Christmas present to myself and it is signed by Alvin – so all pluses so far.

Lemon Myrtle Panna Cotta
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Lemon Myrtle Panna Cotta

Recipe Category: Dessert
All Rights Reserved: Adapted from MasterChef Australia Volume Two page 242


  • leaves gelatine
  • 200 mls milk
  • 55 g fructose
  • 5 mls lemon myrtle
  • 200 mls cream


  • cover the gelatine leaves with cold water and leave to soak for 5 minutes
  • while you are waiting heat the milk, fructose and lemon myrtle in a saucepan
  • stir over a low heat while the sugar dissolves
  • squeeze out the gelatine and add it to the milk
  • stir while it dissolves – this should not take long
  • pour the milk through a sieve into the cream
  • mix well and pour into your moulds or even a glass bowl for serving
  • leave to set in the fridge for at least 6 hours

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