Espresso Panna Cotta

Ingredients

• 2 tsp (6 g) unflavored powdered gelatin
• 1/3 cup (80 ml) unsweetened almond milk
• 3 tbsp (45 ml) heavy cream
• 1/4 cup (50 g) granulated 1:1 sweetener
• 2/3 cup (163 g) plain Greek yogurt, 0%
• 2 1/2 tbsp (35 ml) strong brewed espresso, cooled
• 1 tsp (5 ml) vanilla extract
• 2/3 cup (82 g) raspberries
• 3/4 oz (21 g) sugar-free dark chocolate chips (such as Lily's)

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Method

1. Sprinkle the gelatin over the cold almond milk and leave it 5 minutes to bloom. Powder dropped straight into warm liquid clumps.
2. Warm the cream with the sweetener over low heat until it steams, but do not let it boil; boiling breaks gelatin down. Off the heat, stir in the gelatin until it vanishes, then the yogurt, espresso and vanilla.
3. Divide among four 5-inch (13cm) ramekins and chill 4 hours, until it wobbles as one piece. Top with the raspberries and chopped chocolate chips.