Recipe by Connie


  • 45g Natvia stevia blend

  • 280ml full cream milk

  • 280ml pouring cream

  • 2 shots of espresso coffee (this could be adjusted to taste)

  • 2 teaspoons gelatin powder

  • 1 teaspoon vanilla powder (or could be a vanilla bean or vanilla extract)


  • 1.

    Put the milk, coffee and Natvia in a saucepan over medium heat and bring to a gentle simmer whilst stirring to dissolve the Natvia.

  • 2.

    When the Natvia is dissolved add the gelatin and again stir to dissolve.

  • 3.

    Remove from the heat and sprinkle the vanilla powder in to infuse (or if using a vanilla bean add it at the start).

  • 4.

    Once the mixture has cooled, slightly add the cream, mix thoroughly and then pass through a fine sieve into a jug.

  • 5.

    Transfer the mixture into 6 lightly oiled dariole moulds (if you want to turn the panna cotta out) or just pour it into decorative glasses.

  • 6.

    Allow to set in the fridge for 4-5 hours (for a gentle set) or overnight.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 98kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 1g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can leave out the coffee and use another flavouring such as just vanilla or chocolate but this is absolutely my favourite.

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