Honey nuts panna cotta

Making sugarfree honey nuts panna cotta

First, start by preparing the honey nuts panna cotta. You can make this in small glasses, but we chose to make a large panna cotta in a cake thin. First, line this cake thin with baking paper. Next, soak the gelatin sheets in a bowl of cold water. Next, add the quark, whipping cream, Steviala Frost and vanilla extract to a pan. Then use a whisk to mix this well together and then warm it (but don't let it boil). Next, squeeze the gelatin sheets and add them to the warm whipped cream mixture. Keep stirring well until the gelatin sheets are completely melted. Then pour this into the cake thin. You then place the cake thin in the refrigerator for at least 5 hours.

Making sugarfree candied nuts

First, preheat the oven to 160 degrees. Then line a baking sheet with baking paper. Next, grab a sauce pan and melt the butter in it. Then add the Steviala Holy Hon! or Magical Maple. Also pour in the vanilla extract and add the cinnamon and salt. Let this simmer on medium-high heat until the sauce has thickened. Then add the nut mix and stir it into the sauce. Then spread the nuts on the baking sheet lined with baking paper and place in the oven. Bake the candied nuts for 20 minutes, stirring well every 5 minutes. Keep an eye on it because the nuts burn quickly.

Then allow the sugarfree sugared nuts to cool briefly and finally spread the Steviala Kristal Sweet over them. Shake the nuts well so that the sugar substitute is evenly distributed. Store the sugarfree candied nuts in a sealed container.

Serve the sugarfree honey nuts panna cotta with the candied nuts and finish it off with a generous drizzle of Steviala Holy Hon!