Panna Cotta is an easy and delicious Italian custard. My husband just calls it chocolate pudding. =) This is a great dessert after a meal that does not have enough fat ratio.
1C heavy cream
5/8t plain gelatin
Pinch of salt
2T Walden Farms chocolate dip
4 ramekins (or small bowls – i used a small round bowl here, but you can make it more fun by using a shaped bowl)
In a pan over medium heat, bring the cream, splenda and salt just to a boil. Remove from the heat, add the chocolate dip and whisk until smooth. Add gelatin and stir until dissolved.
Pour through a fine strainer into a bowl with a pour spout. Divide the mixture evenly among the ramekins and cool to room temperature.
Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.
To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate… or simply serve in the bowl you chilled in.
Serving suggestions: top with berries and Walden Farms Chocolate Syrup.
makes 4 servings.
(Each serving has approximately 24g fat, 0.6g protein, 0.4g carb)