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MINT PANNACOTTA - Lactose, egg and gluten FREE

MINT PANNACOTTA - Lactose, egg and gluten FREE


The excellent "after-eight" italian dessert. Highly reccomended for Food Intolerances.

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0


Serves 12 serving

  • Lactose free cream600 Millilitres

  • Lactose free milk80 Millilitres

  • Gelatina8 Grams

  • Mint Syrup50 Millilitres

  • Sugar100 Grams

  • Dark chocolate250 Grams


  • 01

    FOR PANNACOTTA: Boil the milk with the cream and the sugar. Add the gelatina and the mint syrup. Boil for 5 minutes and put in a little baking-pan. when it will be cold put in the fridge for 5 hours.

  • 02

    FOR CHOCOLATE CREAM: Boil the cream; when it will be very hot put in a bowl with the chocolate. Mix together and the chocolate "ganache" will be ready.



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