Description
Low FODMAP chocolate panna cotta! A delicious dessert that is easy to make beforehand. Also gluten-free and low lactose. With lactose-free option.
Ingredients
Scale
- 500 ml (17 oz) lactose-free whipping cream
- 4 gelatin sheets
- 50 g (1/4 cup) sugar
- 100 g (3.5 oz) milk chocolate caramel sea salt*
- 100 g (7/8 cup) fresh raspberries
Instructions
- Put the gelatine sheets into a bowl with cold water and put aside.
- Heat the cream with the sugar in a pan. Stir regularly.
- Add the chocolate after 5 minutes and heat until the cream is almost boiling. Keep stirring now and then.
- Turn off the heat. Squeeze the gelatin sheets and stir them into the chocolate mixture until they have dissolved.
- Divide the mixture over 4 glasses and put into the fridge for at least 3 hours to set.
- Serve the panna cotta with fresh raspberries and some grated chocolate on top.
Notes
*A serving of 20 g milk chocolate is low FODMAP. I use a little more and take a lactase pill when I eat this dessert. Use a maximum of 80 gram (2.8 oz) of chocolate to stick to the low FODMAP amount. If you want to make this recipe completely lactose-free, you can also use dark chocolate (for example dark chocolate with sea salt). Dark chocolate is low FODMAP up to 30 gram per serving.
Not a fan of chocolate with (caramel) sea salt? Then you can also use normal chocolate.
- Prep Time: 15 min
- Category: Dessert
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 portie (1/4)
- Calories: 557
- Sugar: 19
- Fat: 45
- Carbohydrates: 30
- Protein: 5
