Angela Tustin's Lavender Panna Cotta
with Strawberry Rhubarb
Lavender adds a sweet aroma to this creamy vanilla pudding topped with a sauce of strawberries and rhubarb.
2 cups evaporated milk 2% fat
2 cups 2% milk
1/2 cup Splenda® Sugar Blend
1/2 tablespoon dried lavender
1/2 vanilla bean, seeds and skin
7 sheets gelatin, softened in cold water
1 cup water
3/4 cup Splenda® Sugar Blend
2 cups rhubarb, fresh or frozen, chopped
1 cup strawberries, fresh or frozen, halved
- Coat eight 4 ounce ramekins lightly with oil. Set aside. Combine first six ingredients into a small saucepan and place over low heat. Stir until gelatin dissolves and mixture is well blended. Strain mixture through a fine mesh strainer and pour into 8 oz ramekins. Allow to set completely in refrigerator.
- Combine last 4 ingredients in another small saucepan and place over medium high heat. Bring mixture to a boil and cook until rhubarb and strawberries are mushy. Strain mixture through a medium holed strainer to allow some of the rhubarb and strawberry pulp to come through. Discard remaining pulp. Cool Strawberry Rhubarb Sauce completely in refrigerator.
- Unmold Panna Cotta into the center of eight dessert bowls with room for sauce. Ladle Strawberry Rhubarb Sauce around Panna Cotta dividing recipe into eight equal parts. Add fresh sliced fruit and berries (such as kiwi, blackberries, pineapple etc.) and garnish with sprigs of fresh lavender and mint.
Makes 8 servings. Serving Size: 1/2 cup panna cotta, 1/3 cup sauce.
Nutritional Information Per Serving (1/8 of recipe): Calories 280 | Calories from Fat 60 | Fat 6g (sat 3.5g) | Cholesterol 25mg | Sodium 95mg | Carbohydrates 43g | Fiber 1g | Sugars 41g | Protein 8g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.