- 100g cream
- 30g full cream milk
- 35g Lakanto Baking Blend
- 2g Gelatine sheet
- 1-2 tbsp Lakanto Maple Syrup
- Soften the gelatine sheet in ice cold water.
- Then squeeze out the water. Set aside.
- Bring cream, milk and Lakanto Baking Blend to a simmer.
- Then stir in the softened gelatine.
- Pour into a glass to set for at 3 hours or overnight.
- Pour Lakanto Maple Syrup to finish
Gluten Free // No Added Sugar