Lactose-free panna cotta with blackberry and raspberry coulis

Ingredients

For 1 serving

• Lactose-free milk150 ml
• Soy cream30 ml
• Gelatin sheets2
• Sugar12 g
• Vanilla extract1 teaspoon
• Blackberries40 g
• Raspberries40 g

Contains: lactose, soy,

In season: June – September

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Meanwhile, warm the lactose-free milk with the soya cream, sugar and vanilla extract in a small pan over low heat for 2–3 minutes, until it steams without boiling; turn off the heat.
3. Squeeze the gelatine well and dissolve it in the hot milk, stirring until no strands remain.
4. Pour into a mould and leave to set in the fridge for 3 hours, until firm.
5. Gently rinse the blackberries and raspberries and mash them with a fork into a rough sauce; push it through a sieve if you want it seedless.
6. Turn out the panna cotta by dipping the mould in hot water for 5 seconds and pour the sauce over it.