Panacotta without sugar and lactose: how to make a low-calorie dessert

Panacotta is an Italian dessert whose traditional recipe includes cream, sugar, gelatin, and vanilla. Due to its soft, creamy, and delicate texture, this dish has gained a lot of fans. But people who, for some reason, do not consume regular milk and sugar, deny themselves this dessert. Today, the FoodOboz editorial team is sharing a recipe for panacotta that is lactose and sugar-free and tastes indistinguishable from the traditional one.

Ingredients:

• Oat milk – 300 ml (you can replace it with any other vegetable milk if you wish)
• Jerusalem artichoke syrup – 40-45 g (adjust the sweetness to your liking)
• Agar-agar – 1 g
• Jam/jam – to taste

Method of preparation:

1. Combine milk, syrup, and agar-agar, mix well.
2. Bring to a boil in a saucepan (over low heat), pour into molds (regular glasses are fine), and let cool at room temperature.
3. Once completely cooled, place in the refrigerator for several hours.
4. Top the panakota with any jam of your choice.

Nutritionist Svitlana Fus talked about the differences between different types of plant milk that can be used to make panakota on her Instagram page

• Oat milk contains beta-glucan, which has a positive effect on the immune system.

• Soy milk has more vegetable protein. This makes it similar to cow's milk. Soy cream and yogurt are also produced on its basis.
• Coconut milk is fatter and more caloric than all types of vegetable milk.

Vegetable milk is easy to make at home on your own, but it cannot be stored for a long time. It is most often added to coffee, and used for desserts and salad dressings.