I love this time of year, it’s cold and blustery, winter is definitely upon us; summer is but a distant memory. The Christmas lights are on, the goose is pre-ordered, the sprouts have started their month long boil (joke) and I’m spending my evenings pouring over recipes from every magazine dedicated to Christmas (a passion I inherited from my mother). But this year my focus has changed to finding recipes that don’t require added sugar, or if they do they require it it is in such small quantities that I can substitute it for xylitol.
Thanks to Matt and his quitting sugar, my eating habits have changed substantially in the last 6 months too and I now scour every packet of food for the nutritional piece of information that tells me how much sugar per 100gm it contains – Sarah Wilson of ‘I Quit Sugar’ recommends only eating foods with up to 6gm of sugar per 100gm, but less than 3gm per 100gm is ideal. That doesn’t sound much, but Jamie Oliver’s Sugar Rush demonstrated how hard it actually is to eat this way, when he asked a friend to prepare a ‘healthy’ meal she was gobsmacked by the volumes of hidden sugars in what are considered ‘good’ foods. So does that mean that you shouldn’t eat anything other than raw vegetables ever again? Of course not. However if you have a sweet tooth and need a fix without the added guilt, you can. At Fools & Queens we have been trying and testing recipes and we are so happy that our current range of puddings are as low in sugar as they can possibly be (they aren’t sugar-free as they do contain the naturally occurring sugar lactose, but we don’t mind that, it doesn’t affect your body in the same way fructose does).
One of our all time favourite Christmas recipes that was a HUGE hit last year was our Spiced Vanilla Panna Cotta with Mulled Wine Jelly, it’s simple, christmassy and best of it’s very low in fructose (even the mulled wine!!)
Let us know how you get on or better yet, share your pictures on instagram and tag us @foolsandqueens
Spiced Vanilla Panna Cotta with Mulled Wine jelly:
Panna Cotta ingredients:
200ml whole milk
200ml double cream
2 sheets leaf gelatine
1/2tbsp vanilla paste
a pinch of mixed spice
Mulled wine ingredients:
100ml good red wine
100ml orange juice
1tsp xylitol (add more to taste once the mixture is made and cooled)
1 star anise
1/2 cinnamon stick
pinch grated allspice
pinch ground ginger
2 sheets leaf gelatine
Make the mulled wine first as it will need time to mull! Add all of the ingredients, bar the gelatine to a heavy based pot and slowly bring to the boil. Once boiling turn off the heat and set aside.
Now you can do the panna cotta. Soak the 2 sheets of gelatine in cold water. Add the milk, cream, vanilla paste, mixed spice and xylitol to another heavy based pan and gently heat it, stirring all the time until it starts to steam. Don’t let it boil as it will form a skin on top once cooled!! Take it off the heat and stir in the soaked gelatine leaves. Pour the mixture through a sieve (no one likes to chew on lumps of undissolved gelatine) and then divide between 4 individual dariole moulds. Put the panna cottas in the fridge for a few hours to set.
Once the panna cottas are set, sieve the cooled mulled wine mixture into a jug. Soak the 1 sheet of gelatine in cold water. Add the gelatine and a ladle of the mulled wine to a small saucepan and heat until the gelatine has dissolved, again strain the mixture through a sieve back in to the jug of mulled wine. Carefully pour the mulled wine mixture on top of each panna cotta, be sure to divide it equally! Place the darioles back into the fridge for another couple of hours setting. Leave the panna cottas in the fridge until you are ready to eat them. When you are ready to eat them, dip the moulds in hot water until the panna cottas become loose and turn out, upside down on to a plate!