Panna Cotta

This is a low-carb version of the rich and creamy Italian dessert panna cotta. Serve on its own or with summer fruits.


800g double cream
Sugar substitute of your choice equal to 50g sugar
1 teaspoons of vanilla extract
1 packets powdered gelatin (about 4 1/2 teaspoons)
45ml cold water


Heat the cream and sugar substitute in a pan.
Stir in the vanilla extract.
Lightly oil four custard cups.
Sprinkle the gelatine over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Whisk the very warm panna cotta mixture into the gelatine until the gelatine is completely dissolved.
Pour the mixture into four lightly-oiled custard cups and chill for at least four hours.
Run a sharp knife around the edge of each panna cotta and unmould each onto a serving plate, and garnish as desired.