Vanilla Panna Cotta with Raspberry Jelly (serves 4)

Raspberry Jelly
100g fresh raspberries
1 sachet diet raspberry jelly
250ml water

Vanilla Panna Cotta
400ml pure cream
15 tablets Splenda, dissolved in 1 cup boiling water
1 vanilla bean
2 teaspoons powdered gelatin (vegetarians- powdered agar agar can be substituted for the same quantity) 

Method:
 - Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould.
 - Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved.
 - Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries.
 - Cover and refrigerate for 2 hours or until jelly has set.
 - Combine the cream and dissolved Splenda liquid in a small saucepan over low heat.
 - Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan.
 - Use a whisk to evenly distribute the seeds through the panna cotta mixture.
 - Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temperature until cooled.
 - Stir panna cotta mixture to allow the vanilla seeds to float through the cream and gently pour into the moulds.
 - Cover and refrigerate for at least 2 hours or until set.
 - To serve, dip the outside of the mould quickly in a bowl of hot water to loosen and invert onto serving plates.

Source: Empower Foods

Posted by Emily

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