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Vanilla Bean Panna Cotta

Panna Cotta is usually made with cream and sugar. We decided to make a healthier version that can be a great dessert or snack. It can also be a great base, should you want to add your personal touch with other flavours. Only 3.4g carbs per serve!

8

2 cups unsweetened almond milk (can use any milk) 2 tablespoon of Anna's Low Carb Icing Mix or sweetener of choice 2 teaspoon vanilla bean paste 1 can (400ml) coconut cream 1 cup Greek yoghurt (we used plain Chobani) 4 teaspoons gelatin (or a vegan option is agar powder)

In a saucepan place 2 cups unsweetened almond milk, 2 tablespoons of icing mix (or sweetener of choice), 2 teaspoons of vanilla bean paste (could use essence as well I think) and 4 teaspoons of gelatin powder. Heat and whisk with a hand whisk to ensure the gelatin dissolves. Keep on low heat, don’t let it boil. Once all dissolved remove from heat and add 1 can coconut cream (400mls) and 1 cup unsweetened Greek yoghurt (250mls) --NOTE The most important thing is that you have the 1100-1200mls of combined liquid. Whisk together again and pour in 8 glasses/jars or anything convenient. You can also add a few frozen berries if desired. Allow them to set for 4-6 hours. Better overnight :D --NOTE This recipe is a great base. You can mix and match your favourite flavours: Adding citrus zest, berries or other fruit, flavoured yoghurt, or shaved chocolate and nuts. You can swap and use plain cream instead of coconut, or coconut yoghurt instead of regular. Tweak to suit your tastes.