- 1 pint fresh raspberries washed (reserve four berries for garnish)
- 2 Tbsp. granulated erythritol
- 2 tsp. fresh lemon juice
- whipped cream for garnish
- 1 Blender
- 1 fine mesh sieve
- To make the panna cotta, place the cold almond milk in a small saucepan with erythritol.
- Sprinkle gelatin over the surface of the milk and let soften for about a minute.
- Place over low heat, stirring occasionally until all the erythritol and gelatin have dissolved, and the milk is just starting to simmer, with small bubbles breaking the surface around the edges of the pan. Do not allow the mixture to boil. If the gelatin boils, it will not set.
- Let the mixture cool slightly.
- Place the Keto Chow in a large bowl and pour the warm milk mixture over it.
- Whisk together until all the Keto Chow is dissolved.
- Stir in the heavy cream and rose water.
- Pour into four small dishes or decorative cups.
- Chill in the refrigerator overnight, or until the gelatin is set.
- To make the raspberry sauce, puree the raspberries, then press through a sieve into a bowl. Discard the seeds.
- Stir the erythritol into the sauce until dissolved.
- Add one teaspoon of the lemon juice to the sauce and taste. Add the additional teaspoon lemon juice if you would like it to taste tangier.
- Cover the sauce and chill while the panna cotta sets.
- When ready to serve, pour two tablespoons of sauce over each panna cotta. Garnish with whipped cream and a fresh raspberry.