Creamy and sumptuous, the perfect dessert for summer days and great for entertaining!
sugar free panna cotta

Sugar Free Panna Cotta

Creamy and sumptuous, this sugar-free panna cotta is the perfect dessert for summer days and great for entertaining!

sugar free panna cotta
sugar free panna cotta

Panna Cotta

Creamy and sumptuous, the perfect dessert for summer days and great for entertaining!
5 from 1 vote
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Course: Desserts, Snacks
Cuisine: Italian
Diet: Diabetic, Gluten Free
Keyword: pudding
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 257kcal
Author: Jo Paterson

Ingredients

  • 250 ml double cream
  • 250 ml whole milk
  • 3 whole gelatin leaves
  • 25 grams xylitol or erythritol sweetener
  • 1 whole vanilla pod split lengthways and seeds removed

Instructions

  • Put the gelatine leaves into cold water to soak and set aside *they must soak for at least 5 minutes
  • Add the cream, milk, vanilla pod & seeds and xylitol to a pan and heat gently on a medium heat, stirring until it comes to a simmer
  • Remove the vanilla pod and discard
  • Squeeze as much water as possible out of the soaked gelatine leaves and add to the pan. Remove the pan from the heat and continue to stir until the gelatine has dissolved completely
  • Pour the mixture into 4 ramekins and leave to cool. They should be refrigerated for at least 1 hour, or until they are fully set
  • To serve, run a warm knife around the edge of the ramekin and turn out the panna cotta onto a bowl or plate. Serve with fresh berries and extra sprinkle of xylitol if desired

Notes

If you are unsure of how to split a vanilla pod and scrape out the seeds, then take a look at this video.

NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition

Calories: 257kcal | Carbohydrates: 5g | Protein: 4g | Fat: 25g | of which saturates: 16g | of which sugars: 3g