• Sarah Flower

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

376 Kcals

40g fat

1.7g net carbohydrates

1.2g Protein


Panna Cotta

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.


Raspberry 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.

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Sarah Flower Nutritionist & Author

www.sarahflower.co.uk

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