Panna Cotta & Raspberry Jelly Layer
These are really easy but look quite impressive. They do take a few hours to set so allow for this. I serve these in glasses.
Makes 6 Glasses
Nutritional Information Per Serving
1.7g net carbohydrates
450ml double cream 2 tbsp. erythritol or xylitol (or stevia to taste) 2 tsp sugar-free vanilla essence (or 2 pods) 1 heaped tsp gelatine powder (can use sheets, soaked)
· Place the cream in the saucepan and bring up to heat slowly.
· Add the sweetener and vanilla and combine until the sweetener has dissolved.
· Add the gelatine powder (I sprinkle this straight in but you can mix with a little water first if you prefer - if you are using sheets, leave to soak before adding to the cream).
· Stir until everything is dissolved.
· Remove from heat and pour into your glasses. Pop into the fridge to set. This takes about 1 ½ - 2 hours.
When the Panna Cotta is set, you can prepare the jelly.
250g frozen raspberries 200ml boiling water 1 heaped tsp gelatine powder
1-2 tbsp. Erythritol or Xylitol (stevia to taste) – Optional.
· Place the raspberries in the saucepan and heat
· Add the boiling water and sweetener if you are using any. I personally don’t think it needs it but some people prefer a sweeter jelly.
· Add the gelatine powder (I sprinkle this straight in but you can mix with a little water first if you prefer - if you are using sheets, leave to soak before adding to the raspberries). Stir until well combined.
· Remove from heat and leave to cool before pouring onto the Panna Cotta.
· Place in the fridge for another 2 hours to set.
· Top with mixed berries before serving.