Low Carb Panna Cotta with Raspberries
Preparation steps
Pour the cream into a saucepan, add the erythritol (5 tbsp, 50g) and the vanilla pulp.
Heat the pan and stir constantly so that the cream does not boil but the erythritol can dissolve well.
Let it simmer gently for 10 minutes.
Soak the gelatine - 2 sheets - in cold water for 5 minutes.
Remove the pan from the heat. Squeeze out the gelatine, add it to the cream and stir until dissolved in the cream.
Transfer the panna cotta into glasses or bowls and place them in the refrigerator for 4 hours or overnight.
Soak the gelatine - 1 sheet - in cold water for about 5 minutes.
Puree the raspberries with 1 tablespoon of erythritol and bring to the boil briefly.
Then squeeze out the gelatine and add it to the puree. Pour the puree onto the cooled panna cotta and chill for another hour.
Ingredients
The nutritional values given apply to the entire recipe (grams of all portions of the recipe).
Nutritional composition for only 1 (one) portion of the recipe
Nutritional composition for all portions of the recipe
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