Lemon Myrtle Panna Cotta
Makes enough for: 4 people
Ingredients
- 3½ leaves gelatine
- 200 mls milk
- 55 g fructose
- 5 mls lemon myrtle
- 200 mls cream
Method
- 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