Guilt Free Toffee Panna cotta

We love writing recipes that would fool you into thinking they are indulgent when in reality they are guilt free. And this recipe is a shining example of this. When you taste this luscious creamy and flavourful Panna cotta you instantly believe this must be a naughty treat. You would be wrong. This recipe is a great guilt free dessert.

We have written this recipe with the amazing ingredients from MyProtein in mind. Recently MyProtein launched some Zero Sugar MYSYRUP‘s which come in a variety of flavours from butterscotch, maple and raspberry with more flavours coming. We also used the amazing FlavDrops from MyProtein which are essencially flavourings without the calories, sugar, carbohydrates or fat! They come in an amazing selection of flavours from apple, strawberry, banana and many many more. We love these because the container has a built in pipette to help you accurately add your flavours.

The Ingredients:
4 Gelatine Sheets (We use Dr Oetker)
350ml Skimmed Milk (or Semi Skimmed if you wish)
55g Creme Fraiche
1-2tbsp Granulated Stevia
FlavDrops (or similar)
MYSYRUP (or similar)

Recommended Equiptment:
Approx 6 Ramekins or small containers

The How-To:
Soak the gelatine sheets in a bowl of cold water. The amount of water is irrelevant as we are just softening the gelatine. Allow these to soak for 7-8 mins.
Add the milk to a small saucepan and heat until almost boiling. Do not boil.
Remove from the heat.
Remove the gelatine sheets from the water and discard the water. Squeeze as much water out of the gelatine as you can.
Add the gelatine sheets to the warm milk and stir. The gelatine will dissolve very quickly.
Allow to cool a little.
While you are waiting on it to cool measure out the creme fraiche. Add the FlavDrops to the creme fraiche. I find about 4-5 drops of the MyProtein brand is sufficient. These drops are also quite sweet.
Mix until combined.
Add 1/3 of the warm milk to the creme fraiche mixture and stir until well combined.
Add the remainder of the milk into the mixture and combine well.
Pour the mixture into ramekins or small containers.
Refrigerate for 4 hours or preferably overnight.
Add MYSYRUP to the top of the Panna cotta’s for wonderful extra flavour and finishes them off beautifully presentation wise.
You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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