PANNA COTTA lactose-free and gluten-free

Name: PANNA COTTA lactose-free and gluten-free
Prep time: 200 min
Yield: 6
Cuisine: Italia
Ingredients: 150 mL Lactose-free milk; 500 g Fresh lactose-free cream for desserts; 125 g Sugar; 7 g Gelatin sheets; 1 Handful Saffron threads; null Pineapple coulis; 200 g Pineapple; 90 g Powdered sugar; null Almond brittle; 100 g Blanched and toasted almonds; 50 g Sugar

@sweetceliacworld

Discover the lactose-free and gluten-free Panna Cotta: a refined dessert with saffron and almond brittle, with an authentic taste. Try it now!

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 200 minPreparation: 200 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Lactose-free milk150mL
Fresh lactose-free cream for desserts500g
Sugar125g
Gelatin sheets7g
Saffron threads1Handful
Pineapple coulis
Pineapple200g
Powdered sugar90g
Almond brittle
Blanched and toasted almonds100g
Sugar50g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
PANNA COTTA Soak the saffron threads in a little water (half a coffee cup) 2/3 hours before.
STEP 2 OF 8
After 2/3 hours, put the gelatin in cold water for 10 minutes.
STEP 3 OF 8
Then combine in a saucepan, over low heat, the cream, milk, and sugar. After a short time (2/3 minutes) add the water with the saffron threads. Simmer for 15 minutes, stirring occasionally to prevent sticking.
STEP 4 OF 8
Turn off the heat and add the squeezed gelatin. Pour everything and place in the refrigerator until completely set.
STEP 5 OF 8
PINEAPPLE COULIS Cut the pineapple into small cubes and place it over medium heat with the sugar. A creamy sauce will form, which should then be left to rest in the fridge.
STEP 6 OF 8
ALMOND BRITTLE Caramelize the sugar (this happens at around 160°C, but you can easily see it by eye if you don't have a thermometer) and then add the toasted and sliced almonds.
STEP 7 OF 8
Let it cook and stir slightly. After a short time, transfer everything between 2 sheets of parchment paper.
STEP 8 OF 8
Roll out to flatten everything and create an almond sheet. Let it rest and then break into various pieces

General Information

Origin

Italia, Abruzzo

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 8

PANNA COTTA Soak the saffron threads in a little water (half a coffee cup) 2/3 hours before.

STEP 2 OF 8

After 2/3 hours, put the gelatin in cold water for 10 minutes.

STEP 3 OF 8

Then combine in a saucepan, over low heat, the cream, milk, and sugar. After a short time (2/3 minutes) add the water with the saffron threads. Simmer for 15 minutes, stirring occasionally to prevent sticking.

STEP 4 OF 8

Turn off the heat and add the squeezed gelatin. Pour everything and place in the refrigerator until completely set.

STEP 5 OF 8

PINEAPPLE COULIS Cut the pineapple into small cubes and place it over medium heat with the sugar. A creamy sauce will form, which should then be left to rest in the fridge.

STEP 6 OF 8

ALMOND BRITTLE Caramelize the sugar (this happens at around 160°C, but you can easily see it by eye if you don't have a thermometer) and then add the toasted and sliced almonds.

STEP 7 OF 8

Let it cook and stir slightly. After a short time, transfer everything between 2 sheets of parchment paper.

STEP 8 OF 8

Roll out to flatten everything and create an almond sheet. Let it rest and then break into various pieces

Macronutrients (100 gr)

Energy (kcal)	286.18
Carbohydrates (g)	28.93
of which Sugars (g)	27.75
Fat (g)	17.3
of which Saturates (g)	7.85
Protein (g)	4.87
Fiber (g)	1.34
Sale (g)	0.04