Almond Cream Berry Panna Cotta


  • 1 envelope or 1 tablespoon gelatin
  • 1 cup very warm water
  • 1/2 cup keto sugar
  • 1 cup full cream
  • ½ teaspoon almond or pure vanilla extract bean paste


  1. Heat water on the stove in small pot, add sugar and gelatine to dissolve
  2. Do not boil or over heat water, just warm enough to dissolve sugar and gelatine
  3. Remove from stove and whisk in the cold cup of cream
  4. Add almond or vanilla extract
  5. Let cool for 15 minutes
  6. Place berries in glasses or serving dish of choice
  7. Pour over well stirred cream mix (the sugar and gelatine may settle at the bottom while cooling in the pot, so whisk before pouring over)
  8. Place dessert in fridge
  9. Chill for at least 2 – 4 hours
  10. Check it’s set before serving topped with whipped cream


  • You can double this recipe
  • Add more sugar if you like very sweet
  • Add lemon zest to cream mix just before pouring into glasses
  • Use any of your preferred extracts for flavouring
  • Use any fruit!


Salmonberries and blueberries from the garden

Plums from the garden and baby persimmons below

They are so delicate and tiny! The little whorls attach them to the tree. A penny for sizing.

Home made yoghurt with berries. Make your own yoghurt…it’s soooo much cheaper than buying.

If you scrolled down and made it to here, try adding Dutch cocoa powder to the above recipe (I doubled the recipe and added ¼ cup cocoa, for a delicious chocolate pudding. Only add vanilla paste if doing this version. Light and yum:

Cocoa version.