1tablespoonpowdered gelatinI like to use a sachet of Oetkers
Instructions
Add the almond milk/coconut cream and pure cream to a medium saucepan. Stir in the sweetener, vanilla extract and stir over a medium heat until the sweetener dissolves. Do not allow to boil but heat to just below boiling point.
Remove from heat and sprinkle the gelatin powder on top of the cream mixture.
Whisk in until the gelatin has dissolved. Check the base of the pan as gelatin often accumulates there. Whisk the mixture well and truly to make sure the gelatin has been dispersed.
Pour the mixture in to 6 ramekins that hold about 1/2 cup of liquid. If you plan to invert your Panna Cotta, try to make sure it has straight sides.
Refrigerate until set, either 3-4 hours or overnight.
Serve either potted or invert out onto a plate. To invert, place the ramekin in a bowl of hot water for about 30-60 seconds, run a knife around the edges and tip out onto your serving plate.
Serve as it is or top with fresh berries of choice. You can also make a Berry Coulis- see the recipe above, and drizzle on top to serve.
Notes
To make this dairy free, you can switch the cream for unsweetened coconut cream. I'd also recommend switching the almond milk for coconut cream as well for a creamier result.If you want to make this recipe really creamy, you can just use pure cream in the recipe instead of adding the almond milk or coconut cream. This will make the recipe higher in calories.