Vanilla bean pannacota with strawberries



  • 325 ml fat free milk
  • 190 ml water
  • 190 ml cream
  • 5 tbsp Xylitol
  • Pinch of salt
  • 1 ½ cup strawberries
  • 1 ½ tsp sugar
  • 1 Vanilla Bean, Split Open
  • 2 tsp Powdered Gelatine



  1. Place the fat free milk in a medium heavy saucepan with the seeds from the vanilla bean.
  2. Sprinkle the gelatine over the milk and let it stand for 10 minutes to soften the gelatine grains.
  3. In the meantime, prepare an ice bath in a large plastic bowl.
  4. After 10 minutes have passed, heat the saucepan and stir over medium heat just until the gelatine dissolves but the milk does not boil, about 3 minutes.
  5. Mix the water and cream, 5 tbsp xylitol and salt. Whisk well with the milk mixture and leave until the mixture is hot, but do not let it come to a boil, about 4 to 5 minutes.
  6. Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl. Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally until the mixture begins to thicken.
  7. Divide the mixture evenly, about 1/2 cup each between 6 small dessert bowls or glass parfait glasses, then cover each with plastic wrap and refrigerate until firm, about 4 to 6 hours or overnight.
  8. 1 hour before serving, combine sugar and halved strawberries in a medium bowl, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
  9. When ready to eat, spoon the fresh strawberries over the panna cotta and serve.


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* Results may vary from person to person