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Chocolate Panna Cotta

An Italian dessert made more flavorful with Baker’s Choice Cocoa Powder and Sugarlyte Stevia Sugar Blend.
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Course Dessert

Ingredients
  

  • 2 cups Milk
  • 1 cup Cream
  • ¼ cup Cold Water
  • ½ cup Peotraco Bakers Choice Cocoa
  • Unflavoured Gelatine
  • ¼ cup Peotraco Sugarlyte

Instructions
 

  • Bloom gelatin in water for 5-10 minutes
  • Heat milk, cream, Peotraco Bakers Choice Cocoa and Peotraco Sugarlyte (Do not boil)
  • Add the bloom gelatin
  • Pour into desire mold and refrigerate for 4 hours and decorate.