The amount of gelatine given below makes a very soft panna cotta. You can double it if you want the panna cotta to be firmer.

1/4 cup water

1 Tbsp. gelatine

2 cups heavy cream

1/2 cup xylitol

3 shots espresso (mine is decaf, made on a stovetop espresso maker)

2 tsp. vanilla extract

1 cup mascarpone cheese

cinnamon or cinnamon xylitol mixture to serve

Soak the gelatine in the water.

Meanwhile, heat the cream until it simmers. Remove it from the heat and stir in the soaked gelatine and xylitol. Stir in the espresso and vanilla extract.

Beat the mascarpone until it’s smooth then beat in the cream mixture. Pour the mixture into whatever you’d like to chill it in and chill for several hours or overnight. Sprinkle each portion with cinnamon or cinnamon xylitol mixture just before serving.

 

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