For the panna cotta
3 leaves of gelatine (see tip at bottom of page)
600ml lactose free double cream
150ml lactose free milk
200g caster sugar
zest and juice 2 lemons
zest 1 lime
For the panna cotta, put 6 small glasses (about 120ml each) on a baking tray.
Soak the gelatine leaves in a bowl of very cold water and set aside.
Put the lactose free cream, lactose free milk and sugar into a large pan and bring slowly to the boil.
When the lactose free cream is boiling, add the lemon juice and the lemon and lime zest and whisk well.
Simmer for a few mins until reduced slightly, then turn off the heat.
Scoop the softened gelatine out of the water and squeeze off any excess water.
Stir into the hot lactose free cream, leave until just warm, then strain the cream into a jug.
Carefully pour the mix into the glasses and place in the fridge for at least 5 hrs until completely set – overnight is ideal.
Recipe adapted from: Good Food