Blueberry-Clementine Latte Cotta

4 servings, ready in 3 hours and 35 minutes

Learn now how to make Blueberry-Clementine Latte Cotta! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 25 minutes
Cooking time: 10 minutes plus 3 hours chilling time

Method

Coat four 5 ounce ramekins with non-stick cooking spray.

Custard

Pour 60ml of milk into small, heatproof bowl, sprinkle gelatin, and let stand 5 minutes. Place bowl in a larger bowl of hot water and stir until gelatin dissolves.

Meanwhile, in a medium saucepan, combine SPLENDA® Granulated, clementine or tangerine peel, salt, and remaining 360ml of milk. Bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer.

Remove saucepan from heat. Stir in gelatin mixture and juice. Pour into a 960ml glass measuring cup.

Evenly divide milk mixture among the ramekins. Chill, loosely covered, for at least 3 hours, or until set.

Sauce

In a medium saucepan, combine blueberries, SPLENDA® Granulated, and water. Cook over medium heat, stirring, for about 5 minutes or until fruit softens and a sauce forms.

To serve

Run a table knife around inner edge of each cup and invert onto serving plates. Pour sauce over each serving.

 

Ingredients

  • - - - - - - - - - - - - - -
  • Custard
  • - - - - - - - - - - - - - -
  • 420ml skim or 1% milk
  • 1½ tsp plain gelatin
  • 3 tbsp SPLENDA® Sugar Alternative, Granulated
  • 1 tbsp finely grated clementine or tangerine peel
  • 1 pinch of salt
  • 3 tbsp fresh clementine or tangerine juice
  • - - - - - - - - - - - - - -
  • Sauce
  • - - - - - - - - - - - - - -
  • 150g frozen blueberries, thawed
  • 2 tbsp SPLENDA® Sugar Alternative, Granulated
  • 1 tbsp water

Nutrition information

per serving
Energy 70kcal
Fat 0.00g
of which saturates 0.00g
Carbohydrate 13.0g
of which sugars 35.00g
Fibre 1.00g
Protein 5.00g
Salt 0.30g

Share this recipe