2 scoops vanilla casein
400ml whole milk
1 pack of gelatin
Heat up the milk in a pan and, just before its about to boil, whisk it with the casein S gelatin. Whisk until all the gelatin has dissolved and then divide the mixture into two big bowls, four smaller ones, or a single large one. Leave the panna cotta to set overnight in the fridge and that’s it!
NUTRITION PER SERVING
166 KCALS | 21 .4G PROTEIN | 7.9G CARES | 4.8G FAT | 0G FIBRE