ITALIAN ALMOND CREAM

ITALIAN ALMOND CREAM or PANNA COTTA
1 envelope unflavored gelatin *
2 cups heavy cream
1/3 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon almond extract or 1 teaspoon vanilla

Spray six 6-ounce custard dishes with non-stick spray. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften. Bring the cream, 1/2 cup water, Splenda and extract to a boil on medium heat (I used the microwave on HIGH for about 6 minutes or so, watching closely). Remove from the heat; add the gelatin mixture; stir until the gelatin is completely melted. Pour into custard cups. Cover the surface with plastic wrap to prevent skin from forming, if desired. Chill at least 3 hours.

Makes 6 servings
Do not freeze

* Click here for some tips for working with unflavored gelatin.

With granular Splenda:
Per Serving: 285 Calories; 29g Fat; 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 280 Calories; 29g Fat; 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

I got this recipe from the Atkins book and the Atkins website has the Panna Cotta version, which is the same, but is flavored with vanilla instead of almond. This tasted very good, but some of the gelatin settled to the bottom of the custard cups forming a sort of clear layer that looked ugly and didn't have much flavor. I wonder if it was from the added water. I may try leaving out the water and maybe use some Da Vinci flavored syrup instead and leave out the Splenda.

When I served this for my sister and I, I stirred the separated part into the creamy part and spooned it into a dessert dish and topped it with a few raspberries. With the little bits of gelatin, the texture and flavor were almost like tapioca. I will definitely make this again, but still would like to find a way to keep it from separating.

UPDATE: After making this again using Knox gelatin instead of the store brand, I'm pretty sure that was my problem last time. The cheap brand of gelatin didn't absorb the water during the blooming process. It just sat on top in a big clump. The Knox soaked the water right up and blended easily with the boiling liquid.

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