Light cocoa panna cotta with raspberries

Ingredients

For 1 serving

• Reduced-fat milk180 ml
• Nonfat dry milk10 g
• Unsweetened cocoa powder8 g
• Brown sugar12 g
• Gelatin sheets2
• Raspberries50 g

Contains: lactose,

In season: June – September

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. In a small pan, mix the cocoa, milk powder and brown sugar, then loosen with a splash of milk into a smooth paste and add the rest of the milk.
3. Heat over medium heat for 3–4 minutes, whisking, until it steams and small bubbles appear at the edge, without boiling.
4. Remove from the heat, add the well-squeezed gelatine and stir until it has completely dissolved.
5. Pour into a mould and leave to set in the fridge for 3 hours, until firm.
6. Gently rinse the raspberries and pat them dry. To turn it out, dip the mould in hot water for 5 seconds and invert it onto the plate. Serve with the raspberries.