Low carb chocolate and vanilla panna cotta

This dessert is easy to make, but quite time consuming, as each layer needs time to set before the next layer can be poured over.

Ingredients

600 ml double cream

600 ml whole milk

2 heaped tbs cocoa powder

2 tsp vanilla extract

24 g (2 sachets) gelatin

4 heaped tbs xylitol

Method

1. For the chocolate layer place half of the milk into small saucepan, add the cocoa powder and mix well until smooth. Add half of the cream, 2 heaped table spoons of xylitol and mix everything together. Divide the mixture in two parts. Add  6g (half sachet) of gelatin to one part of the mixture and let it soak for 5-10 minutes, then heat gently (do not boil) and stir until all the gelatin is dissolved. Lightly cool and divide the mixture between 6 serving glasses. Chill in the fridge for about 1 hour. 

2. Meanwhile prepare the vanilla layer. Mix together the rest of the milk, cream and xylitol, divide in two parts and sprinkle 6g of gelatin on one part. Let it soak for 5-10 minutes. Heat gently (do not boil) and stir until all the gelatin is dissolved. Cool down. Pour over the first layer. Chill.

3. Sprinkle 6g of gelatin over the second part of chocolate mixture, soak and heat as directed above. Cool down and pour over the second layer. Chill.

4. Sprinkle 6g of gelatin over the second part of vanilla mixture, soak and heat as directed above. Cool down and pour over the second layer. Chill for at least 2 hours.

5. Serve and enjoy!!!