Recipe | dessert
Choco Coco Pannacotta
THE LUXURY OF A DAILY DESSERT IN THE MIDDLE OF THE WEEK
By: Matilda Burström
Photo: Ulrika Linde
2 pc portions
- 200 g Chocolate
- 0.5 tsp gelatine powder
- 2 tbsp coconut cream
- Fresh berries and coconut flakes
Pour gelatine powder into some water and let it swell. Pour ProPud and coconut cream into a saucepan. Heat on medium heat (not boil) Mix gelatine and stir until everything is dissolved.
Pour into glassware. Allow to cool for 3-4 hours. Decorate with fresh berries and coconut flakes.
|Nutritional value per serving||Energy||Fat||Carbohydrates||Protein|
|Nutritional value per serving excl. decoration||110 kcal||5 g||5 g||12 g|