Low-carb panna cotta with strawberry sauce

Ingredients for 4 servings:

• 5 sheets of gelatin
• 600 ml whipped cream
• 1 vanilla pod(s)
• 120 g strawberries
• 105 g xylitol (sugar substitute)
• 50 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

Low-carb, gluten-free

Soak the gelatine leaves in cold water as directed. Combine 600 ml of cream and 70 g of xylitol in a small saucepan and bring to a boil. Squeeze out the gelatine and add it to the saucepan. Stir gently until it dissolves. Meanwhile, scrape out the vanilla pod and add the seeds to the hot cream. Now prepare a bowl of iced water. Empty the still-warm panna cotta from the saucepan into a second bowl. Place this bowl in the bowl of iced water. This will allow the mixture to cool. As soon as the mixture begins to set and become creamier, pour it into the dessert glasses. This will prevent the vanilla from settling at the bottom. Chill the dessert glasses in the refrigerator for about 4 hours. Meanwhile, prepare the strawberry sauce. Wash, dry, quarter and place the strawberries in a saucepan. Add the remaining 35 g of xylitol and the 50 ml of water and bring to a boil. The easiest way to then puree is with a hand blender or mixer. Continue cooking for about 5-10 minutes until the desired consistency is reached. Strain the strawberry sauce through a sieve. Pour into a glass jar or sealable container and let cool. Serve with the panna cotta.