Do you like Panna Cotta? Panna Cotta, an Italian dessert, is simply cooked cream made solid with gelatin. I usually use raspberries to make sauce, but this time I mixed them right into the panna cotta cream. My panna cotta is completely free from added sugar and suitable for LCHF diet.
200 ml frozen or fresh raspberries
250 ml heavy cream
3 tbs Sukrin Melis
1 vanilla pod
3 sheets of gelatin
Add raspberries into a medium saucepan and heat over low-medium heat. Add Sukrin Melis and heat until melted. Remove from heat, let cool and puree until completely smooth. Pour raspberry puree into the measuring cup. It must be 200 ml of puree to use all of the double cream. If less use less cream, if more use more crem – the total volume should be 450 ml.
Pour cream into saucepan, add vanilla pod and heat almost to boiling. Remove from heat and add gelatin, prepared according to package directions. Mix in raspberry puree.
Pour into two or three cups, which have been pre-rinsed with cold water. Refrigerate for at least 4 hours or until set. Before serving put cups into hot water to turn panna cotta easily out onto a serving plate. Garnish with whipped cream and raspberries.