A yummy Italian dessert to delight the whole family!
Carbs per serving:
2 tsp unflavoured powdered gelatine
2 tablespoon of cold water
475 ml heavy cream
1 tbsp vanilla extract
1 tbsp erythritol (optional)
Usually you mix 2 teaspoons of gelatine with 2 tablespoon of cold water but please check the instructions for your specific brand. Set the gelatine aside.
Add cream, vanilla extract and erythritol to a saucepan and bring to a boil over medium heat. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken.
Remove the cream from the heat and add the gelatin. Stir until the gelatin has dissolved completely.
Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight.
Take the panna cotta out of the fridge half an hour before serving. Decorate with lime wedges (optional)