Not only is this Panna Cotta divinely light and delicious, it happens to be dairy and sugar-free and full of healthy fats. You can of course use full cream dairy milk if you would like to, as well as leave the cocoa out if you prefer your Panna Cotta the traditional way.

This pudding is best made in advance and left overnight to set and develop the vanilla flavour. I prepared mine in little heart-shaped ramekins, which is easy to do but looks impressive if you are entertaining. Team it up with some fresh berries and mint, or in my case I added raspberries and a sprig of rosemary for effect. Whatever you decide, I hope you enjoy this healthy pudding, with family or friends.

INGREDIENTS
4 cups of a milk of your choice (I used half Almond Milk and half Coconut Milk. If you can have dairy, then fresh full cream dairy milk works well too.)
4 Tbsp raw honey (or Maple syrup)
3 tsp vanilla extract
1 vanilla pod
10g gelatin
2 Tbs good quality Cocoa Powder or Organic Raw Cacoa Powder

To Decorate:
fresh or frozen berries
sprig of mint or rosemary

METHOD

  1. To prepare, lightly grease small bowls or little ramekins with coconut oil and place to the side.
  2. Pour the milk into a medium sized saucepan and sprinkle the gelatin over the top.
  3. Gently whisk in the gelatin and then just wait a few minutes before turning on the heat to allow the gelatin to soften.
  4. In a separate bowl, add the cocoa powder to 1 tsp of boiling water and mix to form a paste.
  5. Add the Honey/Maple syrup, as well as the vanilla extract and vanilla pod to the milk mixture in your saucepan and then start to heat the mixture.
  6. Add your chocolate paste to your warm milk mixture and keep stirring it as it warms up some more. Keep your eyes on your mixture, making sure it does not get to boiling point. Once the milk mixture is hot enough to steam, it is ready to be taken off the stove.
  7. Now pour the heated mixture into your bowls.
  8. Place them in the refrigerator for at least 6 hours, or preferably overnight.
  9. Once set, slide a knife around the edge of the ramekin to loosen the pudding and then gently turn it out onto a dish and decorate with fresh berries and Mint or Rosemary.

Makes around 8