Panna Cotta

Prep Time: 10 minutes
Cook time: 2 hours
Servings 4


Fresh cream – 1 cup + 2/3 cup
Xylitol – 2/3 cup
Lemon Zest – 1 teaspoon
Gelatine Sheets – 3
Vanilla Bean – 1, seeds scraped out
Optional for Blueberries sauce
125g blueberries
1 scoop of O Nutricia collagen
2/3 water

Step by Step Instructions

Step 1
Lightly grease 4 panna cotta moulds or tea cups with a little coconut oil.
Step 2
In a bowl of cold water add 3 Gelatine sheets. When they have softened, squeeze out the excess water.
Step 3
Over a medium heat combine the cream, xylitol, lemon zest and vanilla seeds. Stir until the xylitol is dissolved and simmer for 5 – 10 minutes. Remove from heat and cool a little.  Add the soaked Gelatine leaves to the cream mixture, stir until the gelatine is completely dissolved.
To make the compote which goes over the panna cotta, Heat a pan over medium heat with ¼ cup of xylitol with 2/3 water, until xylitol dissolves then add your 125g blueberries.
Remove from heat add the collagen and mix well.
Step 4
Gently pour the cream mix into each mould or tea cup. Place the panna cotta in the fridge to set for two hours. Better overnight
Step 5
To serve, using the back side of a knife, run it around the edge of the panna cottas. Turn them over onto plates. You can also soak a cloth in hot water and then place it over the mould for a few secs, the panna cotta will release easily. Be careful not to leave it too long as it will melt it.