Vanilla panna cotta

I make this with Dr Oetker Platinum gelatine leaves (as the recipe was intended), I scale the recipe up/down to match standard cream sizes. I use stevia-erithritol instead of sugar, and vanilla paste. And finally, for health and so I don’t have to stay up late waiting for it to cool enough to put in the fridge, I pour into lidded ramekins and add frozen fruit to each one. Then they can go straight in! I’ve seen a few comments about the gelatine being too boingy, so I round down to the nearest 1/2 sheet.

Made with 4 sheets of Dr. Oetker Paltinum grade leaf gelatine (~6 grams).... Result was too "jelly-like"; next time will try 3 sheets.

Very nice. Made with rhubarb compote and poached rhubarb instead of the strawberry mix. Portion size a little bit small in my opinion