WW-Friendly Verrines
Serves 4 (I used small wine glasses, if such a thing exists!), 6 sp (4 sp without the sable biscuit, but still including the chocolate)
Mango compote
100 g mango chunks
40 g finely diced mango (set 5 g aside for the topping later)
MyProtein mango FlavDrops (optional)
1 tsp lemon juice
1 tbsp NKD Living granulated erythritol sweetener
2 g powdered gelatin
Put all the mango compote ingredients into a saucepan (except for the 40 g of diced mango and the powdered gelatin) and heat gently until the mango is soft. Blitz or mash to a smooth puree (I used a hand blender), sprinkle the powdered gelatin on top and let it dissolve before stiring. Stir through 35 g of the diced mango into the mixture, then divide evenly into the four glasses. Let set.
Coconut panna cotta
70 ml boiling water
8 g powdered gelatin
123 g silken tofu
56 g NKD Living Naked syrup
245 ml Alpro coconut milk drink
zest of 3/4 lime
1 tsp vanilla extract
Disslove the gelatin in the boiling water and set aside. Blitz the remaining ingredients in a food processer (I used my Ninja). Transfer to a bowl and stir in the boiling water/gelatin mix. Stir gently as to not create too many bubbles. Divide evently into the four glasses, on top of the mango compote. Let set.
Raspberry jelly
The jelly layer is just no added sugar raspberry jelly made to instructions. Pour on top of the panna cotta layer.
Streusel
20 g I Can't Believe It's So Good and Light
20 g NKD Living Erythritol Gold
20 g plain flour
10 g dessicated coconut
zest of 1/4 lime
Blitz together all the ingredients to form a dough. Wrap in cling film and freeze for 30 min. Grate the dough over a baking tray lined with baking paper and spread out the gratings. Bake for 7 minutes on 180 degrees fan oven until golden. Leave to cool. Divide beween the four glasses. You can add further chopped mango to this later and a mint leaf, but I forgot.
Sable Biscuit
50 g I Can't Believe It's So Good and Light
70 g plain flour
25 g NKD Living granulated erythritol
Blitz together the ingredients to form a dough. Wrap in cling film and chill for 30 minutes. Roll out to a thickness of about 2 mm on a floured surface. Cut out at least four rounds (I used a 7 cm cutter) and chill again for 30 minutes. Bake until golden at 160 degrees C fan assisted. Allow to cool on a wire rack. Balance on top of the glasses.
Top the biscuit with dark chocolate (I used Chocologic no added sugar dark chocolate giant buttons) and raspberries (I only had blackberries).
Serve and enjoy!
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