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


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


Nutrition Information (per serving)

6 servings
Cooking Time: 30 mins (2-3 hours in a fridge)
Calories: 170 kcal / 1 serving