I like panna cotta as a work snack, so I’ve been letting it set in small mason jars for easy transportation. I’m also planning to make pumpkin pie panna cotta this weekend, with sweetener instead of sugar, of course.
The black currant preserves are black currants that I cooked with a bit of water and sweetened to taste with sodium cyclamate and generic splenda.
For the black currant panna cotta:
Soak 1 Tbsp. gelatin in 1/4 cup water.
Meanwhile, bring 1 cup of table cream (heavy cream would be good, too, if you have that) to a simmer. Remove it from the heat and stir in the soaked gelatin.
Combine 1 cup black currant preserves, 1 cup sour cream, and the cream mixture in a blender. Add 2 Tbsp. generic splenda and 3 packets sodium cyclamate sweetener. Blend until smooth.
Pour into containers and refrigerate until set.