A very simple, yet stunning pudding, which non-lcers would never guess was low carb




My Low Carb Version of Nigel Slater’s Chocolate Panna Cotta

Serves 4

500ml (2 cups) double (heavy) cream
1 sheet gelatine
100g dark chocolate (4oz or ½ cup) (I used 85% Lindt)
Liquid sweetener or Splenda to taste

Put half of the cream into a small saucepan. Let it simmer, with the occasional stir, for 5-6 minutes. The mixture will reduce a little.

Soak the sheet of gelatine in a bowl of cold water. After five minutes or so, the crisp sheet will have melted into a soggy, fragile blob. Break the chocolate into small pieces and place in a bowl set over a small saucepan of simmering water. Turn the heat off as soon as the chocolate starts to melt.

Tip the remaining cream into a bowl, add the liquid sweetener to taste, and beat with a small whisk until the cream starts to thicken. It should barely keep its shape.

Remove the cream from the heat and stir in the sheet of softened gelatine. Now pour half of this cream into the melted chocolate, stirring to mix the two, and then return it to the remaining warm cream, stirring gently but thoroughly. Fold in the sweetened cream, making sure the mixture is thoroughly combined.

Pour into four small coffee cups or moulds, leave to cool, and then refrigerate for at least two or three hours (or overnight) until set.


Per serving:

85% Lindt (19g carbs per 100g)
688 cals / 71g fat / 8g carbs / 5g protein

LC dark chocolate (3g net carbs per 100g)
671 cals / 68g fat / 4g carbs / 3.25g protein

These nutritional values do not include Splenda, so you will need to factor it in to these amounts if used.