1.Soak the gelatine leaves in some cold water until soft.

2.Place the milk, cream, vanilla pod ( including seeds ) and NKD Living Granulated Erythritol into a pan and bring to a simmer, squeeze the water out of the gelatine leaves, add to the pan and take off the heat. Stir until the gelatine has dissolved, remove the vanilla pod and divide the mixture into ramekins and leave to cool.

3.Place in the fridge until set, this should take an hour or so. 

4. For the sauce add the Raspberries, 10g of NKD Living Powdered Erythritol and a splash of water to the blender and pulse until smooth.

5. To serve, turn each panna cotta out from its ramekin onto a serving plate. Spoon over the sauce and garnish with a sprig of mint and a dusting of NKD Living Powdered Erythritol.