Panna Cotta

Without the sugar …….

300ml double cream

Raspberries or berries of your choice and a squeeze of lemon

Approx 5g powdered gelatine

Tsp vanilla essence

*Optional – tablespoon of stevia (I didn’t use it and for me the desert was sweet enough with the raspberries).

Place the cream in a pan and warm gently with the vanilla (if your using the Stevia add now).

In a separate bowl add the gelatine to a couple of tablespoons of hot water and mix well.

Just before the cream begins to boil, take it off the heat and add the dissolved gelatine mix. Stir until combined and the gelatine has disappeared.

Pour into 3 small ramekins.

Put in the fridge for at least 4 hours or until the mix has set.

Put the raspberries and a squeeze of lemon into a bowl and blitz with a handheld blender until smooth.

When ready to serve – remove ramekins from fridge and run the sides of the ramekins quickly under hot water – tip upside down onto a plate and top with the raspberry coulis mix – top with mint leaves and enjoy !

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