Fruity Walnut Pannacotta
A fruity, nutty pannacotta made with healthy, natural sugars.
Servings
4
Cuisine
Italian
Prep time
45 minutes
Cook Time
180 minutes
Ingredients
- 100 g apricots, peaches, mirabelles or plums
- ½ vanilla pod
- 35 g ground walnuts or hazelnuts
- 75 g Dr Coy’s Sweet Mix for Baking
- 300 g heavy cream
- 35 g Dr Coy’s Sweet Mix for Baking
- 2 sheets of white gelatine
Instructions
- Wash and stone the fruit and dice finely. Slit half the vanilla pod lengthwise and scrape out the pulp.
- Lightly toast the ground nuts in a heavy saucepan over medium heat until they are pleasantly fragrant. Add the 75g of Dr Coy’s Sweet Mix for Baking as well as 100 g cream and bring everything slowly to a boil, stirring constantly. Simmer gently for about 3 minutes until the mixture is slightly caramelised, then remove the pan from the heat and set to the side.
- In a separate saucepan, add the remaining cream, the vanilla pod, the scraped vanilla pulp and the 35g of Dr Coy’s Sweet Mix for Baking in a saucepan and bring to a gentle simmer over a low heat for about 10 minutes. Then remove the pan from the heat and allow the cream and sugar solution to cool slightly.
- Soak the gelatine in plenty of cold water for about 5 minutes according to the instructions on the packet, then squeeze it out gently and dissolve it in the hot cream, stirring constantly. Remove the vanilla pod and stir the vanilla cream into the walnut cream. Finally, mix in the fruit cubes.
- Divide the cream between eight dessert glasses or bowls and place in the fridge for at least 3 hours.
Tip: Grated or ground walnuts are not often available. If you can’t get any, grind walnut halves in an almond grinder or blender.
Nutrition Facts per 100g
| Energy | 352 Kcal |
|---|---|
| Protein | 6.1g |
| Fat | 29.5 |
| Saturates | 16.2g |
| Carbohydrate | 20.8g |
| Starch | 0g |
| Sugars | 15.2g |
| Of which Erythritol | 5.8g |
| Fibre | 0.8g |
| Salt | 0.7g |
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