A dessert is a treat, anything sweet is a treat. We have desserts but only about once a week or special occasions. This recipe is dairy, gluten and processed sugar-free.

Rice malt Syrup - is made from 100% organic brown rice. It is made through culturing, rice with enzymes to break down the starches and then cooking until it becomes a syrup. The final product contains soluble complex carbohydrates, maltose and a small amount of glucose. IT IS 100% FRUCTOSE FREE.

Coconut milk / cream - Coconuts are high in nutrition. They are rich in fibre, Vitamin C, E, B1, B3, B5, B6, Iron, Selenium, Sodium, Calcium, Magnesium and Phosphorous. The milk is lactose-free.

Lemon Grass and Lime Panna Cotta Recipe

Makes 4

400 gr ( 1 tin ) coconut cream

1 cup coconut milk

1/2 stick lemon grass - I buy this in an Asian Market and keep it them in the freeze

2 lime leaves - I also store these in my freezer

2 tsp vanilla essence

2 tbsp rice malt syrup - you can use honey but it his high fructose

1 tbsp lemon juiced

2 tsp gelatin

Berry Coulis

2 cups berries - I used blackberries because I have bags of home-grown ones in my freezer.

2 tbsp rice malt syrup - you can use honey but it his high fructose

1/2 tsp cardamon seeds

1 small lemon juiced - blackcurrants are very tart so I used less.

Method

1 - Place all the berry coulis mixture in a small pot and simmer on low for 20 minutes, stirring at times.

2 - Then place in a sieve, stopping the seeds from separating from the liquid. Pour into your glasses evenly and place in the freeze to partly freeze. See photo's below

3 - In a small pot place the coconut milk, lemon grass and lime leaves. Bring to a simmer and cook for a few minutes then remove.

4 - Pour through a sieve into a medium-size bowl.

5 - Sprinkle small amounts of gelatin over the mixture and whisk quickly. You want the gelatin to dissolve and not form lumps. Now mix in the rice malt syrup.

6 - Add to this, the coconut milk, vanilla and lemon juice.

Taste - add more sweetener if you need to.

7 - Pour over the berry coulis when firm evenly, keeping the glass clean.

Set in the fridge for about 4 hours or until soft and slightly wobble. Serve with a mint leave on top for colour.