- 800 millilitre buttermilk
- 1 teaspoon vanilla bean paste
- 1/4 cup dark agave syrup
- 5 leaves gelatine (gold strength)
- mango, papaya, kiwi fruit, strawberries for serving
- 1Pour 200ml of the buttermilk into a small saucepan.
- 2Pour the remaining buttermilk into a medium bowl and add the lemon rind, vanilla and agave syrup.
- 3Soak the gelatine leaves in cold water for a few minutes or until soft. Squeeze to remove any excess water.
- 4Meanwhile, heat the buttermilk in the saucepan until it is warm (do not boil or it will curdle) and then add the softened gelatine leaves. Stir until the gelatine has dissolved. Stir the warm gelatine mixture through the buttermilk mixture in the bowl. Whisk to combine.
- 5Divide the mixture among 4 tea-cups or glasses. Cover with plastic wrap and refrigerate for several hours or overnight.
- 6When ready to serve, put the fruit into a medium serving bowl and stir to combine. Serve the panna cotta with fresh fruit salad.
Not suitable to freeze or microwave. Agave is made from the Agave plant's root bulb. While it is a low GI sweetener it should only be used in small amounts as it does have a high fructose content. It comes in a dark or light syrup and is available from most health food stores.
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