Any occasion is a good occasion for Italian dessert panna cotta. It is versatile and while simple, offers the velvety explosion on the taste buds. For the LCHF lovers, sugar is omitted and replaced with natural zero calorie sugar alternative Sukrin Melis. We propose chocolate version with dark chocolate.
500 ml heavy cream
3 tbs Sukrin Melis
3 sheets of gelatin
50-100 g dark chocolate
Prepare your gelatine sheets as instructed on the product packaging. Chop the chocolate.
Pour heavy cream in a medium saucepan and bring almost to boil. Add Sukrin Melis, vanilla, gelatine and chocolate. Stir until it is dissolved. Pour the mixture to medium mould or cups. Store in the fridge over night. Serve with whipped cream and chocolate crumbs.