Low-Carb Lavender Panna Cotta

Step 1Place the sour cream, Greek yoghurt, sweetener into a saucepan.

Step 2Add lavender and vanilla and heat over a medium heat. Taste and add sweetener if needed.

Step 3Sprinkle gelatin powder over ¹/₄ cup of cold water and sit aside to let it bloom.

Step 4Once 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).

Step 5Strain 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.

Step 6Pour 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.

Step 7Sprinkle with finely chopped lavender and chill until firm, approx. 4 hours. Enjoy!

Step 8Store covered in the refrigerator for up to 4 days