The panna cotta can also be unmoulded onto plates and decorated before serving.
12 small cups
Preparation time: 20 minutes Chilling time: overnight
625 ml (2½ c) low-fat evaporated milk
375 ml (1½ c) low-fat cream cheese
125 ml (½ c) Sugalite or xylitol
15 ml (1 T) rose water
25 ml (5 t) gelatine
60 ml (¼ c) water
red fruit of your choice, puréed with a little xylitol
1 Grease 12 espresso cups with nonstick spray.
2 Pour the evaporated milk and cream cheese into a bowl, add the sweetener and stir until thoroughly dissolved. Add the rose water.
3 Sprinkle the gelatine over the water and leave to sponge. Dissolve the gelatine over a bowl of boiling water or in the microwave.
4 Mix the dissolved gelatine with a little of the cream cheese mixture, then stir into the rest of the cream cheese mixture. Mix well until smooth.
5 Pour into the cups and chill overnight in the fridge.
6 Serve with the fruit purée.