Low-Carb Lavender Panna Cotta

Ingredients (makes 4 servings)

• 500 ml heavy whipping cream (17 fl oz)
• 250 g natural full-fat Greek yoghurt (8.8 oz)
• 2-4 tbsp Swerve or Erythritol or other healthy low-carb sweetener (I used Monk Fruit with Stevia)
• 2-3 tsp gelatin powder or 2-3 gelatin leaves
• ¹/₄ cup cold water (60 ml/ 2 fl oz)
• 1 tsp sugar-free vanilla extract or ¹/₄ tsp vanilla powder
• 2-3 tbsp dried lavender or 2-3 drops of lavender oil
• Optional: 1 tsp dried lavender, chopped very finely for garnish

Instructions

1. Place the sour cream, Greek yoghurt, sweetener into a saucepan.
2. Add lavender and vanilla and heat over a medium heat. Taste and add sweetener if needed.
3. Sprinkle gelatin powder over ¹/₄ cup of cold water and sit aside to let it bloom.
4. Once ready, pour and scrape the gelatin into the hot cream mixture and mix well until all the gelatin has dissolved. (Add your lavender oil if using instead of dried lavender. It will smell quite strong, as the heat of the cream is releasing the fragrance of the oil. I suggest tasting as you go).
5. Strain mixture to remove any lumps of gelatin and dried lavender. Do not press to squeeze the lavender dry or the panna cotta will get bitter and the lavender scent too strong.
6. Pour into individual serving glasses. I prefer glass jars to panna cotta moulds, because they’re much easier and look fabulous. But use a mould if you want to.
7. Sprinkle with finely chopped lavender and chill until firm, approx. 4 hours. Enjoy!
8. Store covered in the refrigerator for up to 4 days

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