No Added Sugar Maple Panna Cotta by Gunawan

  • 100g cream
  • 30g full cream milk
  • 35g Lakanto Baking Blend 
  • 2g Gelatine sheet 
  • 1-2 tbsp Lakanto Maple Syrup


  1. Soften the gelatine sheet in ice cold water.
  2. Then squeeze out the water. Set aside.
  3. Bring cream, milk and Lakanto Baking Blend to a simmer.
  4. Then stir in the softened gelatine.
  5. Pour into a glass to set for at 3 hours or overnight.
  6. Pour Lakanto Maple Syrup to finish

Gluten Free // No Added Sugar 

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