Raspberry Panna Cotta

Makes 6

125g fresh or frozen raspberries
2 tablespoons CSR SMART
2 teaspoons gelatine
2 tablespoons cold water
1 cup milk
1 cup light cream
raspberries and blueberries, for garnish


1. Combine raspberries and CSR SMART in a saucepan and stir over a medium heat for 2 minutes or until CSR SMART has dissolved. Cool completely in fridge.

2. Mix gelatine with cold water to form a gel, combine gelatine mixture and milk in a saucepan and stir over a low heat until gelatine is fully dissolved. Cool to room temperature. Add cream and raspberry mixture.

3. Pour into 6 x glasses or decorative teacups. Cover with plastic wrap and allow to set for 3 hours. Garnish with raspberries and blueberries.



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Other Recipes:
Pistachio and Apricot Shortbreads
Passionfruit Semi Freddo
Individual Smart Christmas Cakes
Lemon Souffle Baked Cheesecake