Gluten-Free Heaven Australia - October 2017

Sweet Treats RECIPES

Total fat Saturated Salt Sugar Protein

10.3g 8.7g 0.05g 10.6g 2 .1g

Cardomom, treacle & coconut panna cotta

By Debbie Gibson (www.properfoodie.com) GF DF EF

Makes 5-6 | Prep 20 mins plus chilling | Cook 5 mins | Calories 144 (per panna cotta)

5g (2½ sheets) gelatine leaf

200ml (7fl oz) soy milk

240ml (8½fl oz) coconut milk

1 cardamom pod, crushed,

seeds removed, ground

in pestle and mortar

seeds from ½ a vanilla pod

50g (1¾oz) honey

10g (½oz) molasses

1 Place the gelatine in a small container and pour over

cold water. Leave for 5-10 minutes to soften.

2 In a small pan, whisk together the soy milk, coconut milk,

ground cardamom seeds, vanilla seeds, honey and treacle.

Place on a medium heat and gently warm. Do not boil.

3 Check the gelatine has softened and remove from the

water, squeezing out any excess water. Make sure no

gelatine is left behind in the water.

4 Just before the soy mixture begins to boil; remove from

the heat and add the gelatine. Stir well until the gelatine

has fully dissolved.

5 Pour the panna cotta into moulds or small glasses. Leave

to cool for 20 minutes before transferring to the fridge.

The mixture usually takes around 4 hours to set, but is

best left overnight.

Refined

sugar-free