Made with sweetener instead of sugar making this classic Italian dessert a low carb treat.
Bring gently to the boil double cream, 2 tablespoons sweetener and the vanilla pod. (Scrape the vanilla seeds into the mixture).
Once boiled, remove from the heat and remove the vanilla pod.
Add the gelatine by sprinkling onto the hot cream mix and stir until the gelatine is completely dissolved. If the gelatine does not fully dissolve then use a Bain Marie as described in the introduction above.
Add the hot cream mix to the sour cream and mix slowly until all ingredients are fully combined.
Pour into required serving dish. I have used 4 Ramekin dishes.
Place into refrigerator where they will need about 5 hours to set.
Place the fruit and 1 tablespoon of sweetener into a saucepan and heat to incorporate the sweetener into the fruit. If you are using fresh fruit you will need to cook until the fruit becomes soft.
You can leave the fruit whole as they are; you can roughly mash them down with a fork or you could blitz them in a blender to give more of a Coulis.
Once set you need to remove your Panna Cotta from the dish. This can be a bit tricky. Fill a dish which is bigger than your Panna Cotta dish with hot water, dip your dish in the water without getting the mixture wet inside. Hold for a few seconds so the mixture melts at the edges very slightly which will then allow you to pop the dessert into a plate.
Serve with fruit mix and cream.