Panna cotta with violet
with Hulalà Whipping Sugars-Free
Ingredients
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Blueberry coulis
- Frozen blueberries 125 g
- Lemon 25 g
- Sugar 40 g
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Panna cotta with violet
- Hulalà Whipping Sugars-Free 400 g
- sugar 25 g
- ½ vanilla pod
- Violet aroma 4 drops
- Gelatin 3 sheets
- Water 30 g
- Hulalà Whipping Sugars-Free 200 g
- Sugar 50 g
Preparation
- 4 people
- Easy level
- 15 min
- For the blueberry coulis: combine all the ingredients in a pan and cook for 2-3 minutes, pour into the cups and refrigerate.
- For the panna cotta: bring the first part of Hulalà, the sugar, the violet aroma and the vanilla pod to a boil. Add the gelatine previously softened in cold water and the Hulalà whipped with the sugar, pour into the cups and place in the refrigerator for an hour.
- Preparation and presentation: complete with compote drops, fresh blueberries, crystallized violets.
