About
This deliciously sweet and creamy panna cotta is made with an almond milk base and topped with a low carb portion of macerated raspberries.
The panna cotta requires 5-6 hours setting time in the fridge, so this is the perfect make ahead dessert when you are entertaining guests!
Ingredients
- 1 cup almond milk unsweetened by vitasoy
- 2 ½ tablespoon xylitol sweetener
- 1 ½ teaspoon organic gelatin powder by gobio
- 1 teaspoon vanilla extract
- ½ cup raspberries
- 1 tablespoon lemon juice raw
- ½ cup single cream by elmlea
Instructions
- Add one cup of almond milk to a small saucepan over a low heat, and sprinkle over the gelatin powder, allowing it to ‘bloom’.
- Add the cream, vanilla and 1.5 tablespoons of xylitol to the pan. Whisk to combine keeping the heat low for 4-5 minutes until hot but not boiling.
- Divide the mixture between two pudding moulds or ramekins and allow to cool before transferring to the fridge to set for 5-6 hours.
- An hour before you are ready to serve your panna cotta you can prepare the raspberries. Add the raspberries to a bowl with the remaining xylitol and lemon juice. Stir to combine and place in the fridge until ready to serve.
- Once fully set, turn the panna cottas out on to a plate and top with the macerated raspberries.
Nutrition Facts
- Servings: 2
- Calories: 149.8kcal (per serving)
- Fat: 10.6g (per serving)
- Carbs: 7.4g (per serving)
- Protein: 6.4g (per serving)
