Ingredients

For the panna cotta

• 7 sheets gelatine
• 4 packets Equal Gold Sweetener
• 200g low fat milk
• 250g whipping cream
• Vanilla Bean

For the blueberry sauce

• 250g frozen blueberries
• ½ cup water
• 10 sticks Equal Gold Sweetener

Preparation

For the panna cotta

1. Soak gelatine sheets in a bowl of cold water.
2. Warm whipping cream, low fat milk, vanilla bean and Equal Gold Sweetener in a saucepan and bring it to the boil.
3. Remove the saucepan from the heat and leave it for about 5-10 minutes.
4. Add the gelatine to the saucepan and stir until dissolved.
5. Pour the mixture to moulds or cups. Place in the fridge and wait for 2-3 hours (depending on mould size)

For the blueberry sauce

1. Blend blueberries with water until mix well and pour the mixture through a strainer.
2. Add Equal Gold Sweetener followed by the remaining blueberries in a saucepan.
3. Heat it over medium heat for 10-15 minutes and bring it to the boil. Remove the saucepan from the heat and let it cool down or leave in a fridge.
4. Pour the blueberry sauce over panna cotta. Garnish with fresh mint leaves.

Serves 6