Coffee Panna Cotta with Raspberry Coulis

'Recipe supplied by Michelle Smarty'

Ingredients:

1 ½ cups whipping cream in divided form

1 envelope unflavoured gelatin

1 tbsp instant coffee

One-third cup Swerve Sweetener

1 ½ cups Greek yogurt

½ tsp Vanilla extract

10 drops Stevia extract

2 cups Raspberries, you can use both fresh or frozen (if you are using frozen then thaw first)

3 tbsp Powdered Swerve Sweetener

2 tsp Fresh lemon juice

Method:

For the Coffee Panna Cotta:

Grease 8 half-cup ramekins lightly

Place ½ cup of heavy cream into a medium pan and sprinkle the Gelatin over

Let it sit for 3 minutes

Add the remaining cream with instant coffee and granulated erythritol. Set it over a medium heat

Whisk the mixture until the Gelatin erythritol and coffee get smooth

Cook it until the mixture begins to steam, do not allow to boil

Now remove it from the heat

Stir in the mixture of Greek yogurt, stevia and vanilla until it gets smooth

Divide between the prepared ramekins and wrap it with plastic cover and let it chill for at least 3-hours

Method:

For the Raspberry Coulis:

Blend the raspberries and powdered erythritol in a food blender until it gets smooth in puree form

Set a fine mesh sieve over a bowl

Drain and press on the solids of raspberry puree to extract liquid through the sieve. Stir it in lemon juice

To remove the Panna Cotta from the mould, place the ramekin in a few inches hot water and then run a sharp knife around the plate

Drizzle the Coffee Panna Cotta with Raspberry Coulis in a dish

Your yummiest drink is ready to enjoy