Panna Cotta with Fruit Coulis

For the Panna Cotta cream:

• 500 ml light whipping cream
• 200 ml milk
• 60 g More Protein Cream
• 3 scoops of Chunky Flavour**, e.g. Morezipan White Chocolate or Vanilla Perfection
• 20 sheets of gelatin

Topping:

• 4 tbsp white sugar-free chocolate
• 2 tsp coconut oil, melted

For the fruit glaze:

• 15 g More Clear Protein, e.g. Baked Apple or Morezipan Orange***

• 100 ml water

• 5 g gelatin

• Soak gelatin sheets in cold water (refer to package instructions for water quantity!).
• Pour cream into a saucepan and boil for 2 minutes, stirring constantly.
• In a separate bowl, mix More Protein Cream powder with cold almond milk.
• Remove saucepan from heat and stir in the soft, squeezed gelatin sheets until dissolved.
• Stir the protein mixture into the (no longer boiling) cream-gelatin mixture and sweeten with Chunky Flavour.
• Divide the mixture among 4 glasses.
• Let glasses firm up in the refrigerator for at least 1–2 hours.

For the topping:

• Melt chocolate together with coconut oil and pour over the Panna Cotta.

For the fruit glaze:

• Soak the gelatin in cold water and then dissolve over low heat (refer to package instructions for water quantity!).
• Meanwhile, mix More Clear with 100 ml of water and let it stand until the foam has settled and a clear liquid has formed.
• Stir the dissolved gelatin into the More Clear mixture, stirring constantly, and distribute over the 4 Panna Cotta glasses on top of the chocolate layer.