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Chocolate Panna Cotta

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  • 3:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 5-10 minutes
  • COOK TIME: 3 hours (chilling)

This ketogenic diet recipe provides approximately:

Total Fat

Step 1

Submerge gelatine in cold water for 3-4 minutes to soften.

Step 2

Meanwhile place K.Yo in a saucepan over a low heat and warm gently for 2-3 minutes, until the consistency has become much thinner

Step 3

Add cream and water then stir through until well combined (do not boil). When mixture is warmed through, remove pan from heat.

Step 4

Squeeze excess moisture from gelatine and stir into the mixture until fully dissolved. The mixture will thicken slightly.

Step 5

Spray mould with oil, pour mixture into mould, cover and place in the fridge to set for 3 hours.

Step 6

Serve with raspberries.

Top Tip

Make a raspberry coulis/sauce:

Heat raspberries in a saucepan over a low heat with 1 tablespoon cold water and a little sweetener until the fruit has softened and jammy consistency is achieved.

K.Yo™ is a food for special medical purpose and must be used under medical supervision.

Always check with your dietitian what is suitable for you.

  • 1g (½ leaf) Gelatine
  • 50g K.Yo™ Chocolate
  • 15g Double cream e.g. Morrisons/Tesco
  • 1 spray Spray oil
  • 13g Raspberries