Sunil Beri, executive chef for LMU Hospitality by Sodexo at Loyola Marymount University, in Los Angeles, says, “In our panna cotta, I use Splenda and 2% milk, but it can become bland, so I go heavy on the fresh fruit compote to boost flavor.”
4 1/2 cups low-fat milk
4 tsp. Splenda
1/2 tsp. vanilla extract
4 tsp. gelatin powder mixed with 4 oz. mater, dissolved
8 oz. berries
4 oz. orange juice
1 tsp. Splenda
- Mix first three ingredients. Add gelatin mixture. Pour into desired cup and let sit in refrigerator for 3 to 4 hours to set.
- Heat up 8 ounces of desired mixed berries with 4 ounces orange juice and 1 tsp. Splenda. Mix together over medium-low heat. Use mixture to top panna cotta.
Recipe by Loyola Marymount University (Sodexo)