Vitarium Strawberry Panacotta with Natvia

February 26, 2014 at 7:41 am

Vitarium Strawberry Panacotta with Natvia


  • 3/4 cup milk
  • 3/4 cup thickened cream
  • 1/2 tablespoon gelatin dissolved in 2 tsp warm water
  • 1/4 cup strawberry Vitarium
  • 1 tsp vanilla extract

Strawberry sauce:

  • 250g punnet strawberries, quartered
  • 4 tablespoons water
  • 1 tablespoon Natvia
  • juice of 1 small Lemon


Strawberry Sauce:

1. In a small saucepan on medium heat add the strawberries, water, Natvia and lemon juice. Simmer until the milk has thickened slightly (about 5 minutes).

2. Strain the strawberries at this stage if you want a smooth consistency.


3. Dissolve gelatin in warm water and stir with fork. Set aside to cool for a few minutes.

4. In the meantime, in a small saucepan on low heat add cream, milk and Strawberry Vitarium. Stir until sugar has dissolved. Add Vanilla extract, set aside.

5. Lightly whisk in the gelatin to the milk mix.

6. Place in ramekins lightly sprayed with olive oil (makes 2 cups worth).

7. Place the strawberry sauce in the ramekin and add pannacota on top.

Note: Otherwise if you are looking for a smooth classy finish then just put the pannacotta in the ramekins in fridge overnight and when you tip them upside down on a serving plate, drizzle the strawberry sauce on top.

Vitarium Triple Chocolate layer cake with Natvia

February 26, 2014 at 7:12 am

Vitarium Triple Chocolate layer cake

INGREDIENTS for cake part

  • 2 cups self raising flour
  • 1/3 cup Vitarium chocolate
  • 2 tablespoons Natvia
  • 60g butter, melted
  • 125 g 70% cocoa dark chocolate, melted
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/2 cup yoghurt


1. Pre-heat oven to 170 degrees celsius. Line a 25cm springform pan with baking paper on the base and spray the sides with olive oil.

2. In a small saucepan melt butter and chocolate on low heat until silky. Remove from heat.

3. Add the wet ingredients to the dry and mix well. Put the mix in the prepared pan and smooth the surface. This is a thicker style batter but that is fine. Cook for 25 – 30 mins or until the skewer inserted in the middle comes out clean.  Wait until cake cools slightly then take it out and with a serrated knife smooth out the top layer so it is even then put back into the springfrom pan.

INGREDIENTS for cheesecake part:

  • 250 g packet Philladelphia Cream cheese at room temperature
  • 300ml thickened cream whipped to stiff peaks, set aside
  • 2 tablespoons Natvia
  • 2 tablespoon Vitarium Chocolate
  • 1 teaspoon vanilla extract
  • 2 tsp gelatine dissolved in 1/4 cup hot water (dissolved and cooled)

4. In a mixer whip cream with Natvia and Vitarium chocolate and set aside.

5. Beat the cream cheese with vanilla. Add the cream and dissolved, cooled gelatine.

6. Beat on low for 2 minutes.

7. Spread the cheesecake layer on top of the slightly cooled cake in the spring form pan. Place in  fridge until the mousse component is ready.

INGREDIENTS for mousse

  • 200g 70% Cocoa dark Chocolate (or sugar free chocolate)
  • 20g butter
  • 1 tablespoon Vitarium Chocolate
  • 3 eggs separated
  • 250ml thickened cream

8. In a small saucepan on low heat, melt the butter and chocolate until smooth.  Add the egg yolks and beat in well with a wooden spoon. Set aside.

9. Whisk the egg whites until soft peaks, add the Vitarium chocolate and whisk until stiff peaks. Set aside.

10. Whisk the cream until soft peaks form. Add the cream to the chocolate mixture.

11. Fold in the egg whites. Smooth the Chocolate mousse on top of the cheesecake layer. Place in the fridge overnight covered in cling wrap.

12. Serve with fresh fruit and/or whipped cream.