Choco coco pannacotta

FÖRFATTARE: Matilda burström
FOTOGRAF: MATILDA BURSTRÖM

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2

Serves

Ingredients:

  • 200 g of propud chocolate
  • 0.5 tsp gelatin powder
  • 2 tablespoons coconut cream
  • Decoration: Fresh berries and coconut flakes

Instructions:

Pour gelatin powder into some water and let it swell

Pour ProPud and coconut cream into a saucepan

Heat on medium heat (not boil)

Mix gelatin and stir until everything is dissolved

Pour into glassware

Allow to cool for 3-4 hours

Decorate with fresh berries and coconut flakes

Nutrition Information:

Per serving without decoration:
Calories 109 kcal
Protein 12 g
Carbohydrates 5 g
Of which sugars 5 g
Fat 5 g