Low FODMAP Caramel and Chocolate Panna Cotta

A low FODMAP panna cotta with a luscious caramel sauce and a sprinkling of dark chocolate. This elegant and creamy dessert is perfect for those with sensitive stomachs, and it's easy to make ahead of time.

Panna cotta, Italian for 'cooked cream', is a simple yet elegant dessert that is made with just a few ingredients. It is typically made with heavy cream, milk, and sugar, and it is thickened with gelatin. This low FODMAP version of panna cotta uses lactose-free milk and maple syrup instead of sugar, and it is thickened with powdered gelatin. The result is a creamy and delicious dessert that is easy to digest.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 cup lactose-free milk
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon powdered gelatin
• 1 tablespoon cold water
• 1/2 cup low FODMAP caramel sauce
• 1/2 cup low FODMAP dark chocolate, finely chopped

Instructions

1. In a medium saucepan over medium heat, combine the milk, maple syrup, vanilla extract, and salt. Bring to a simmer, stirring constantly.
2. Remove the saucepan from the heat and stir in the gelatin until dissolved.
3. Pour the mixture into four individual ramekins or serving glasses.
4. Cover and refrigerate for at least 4 hours, or overnight.
5. To serve, top each panna cotta with a drizzle of caramel sauce and a sprinkling of chopped chocolate.
6. Enjoy!

Why It Works

• The use of lactose-free milk and maple syrup makes this panna cotta suitable for those with lactose intolerance or FODMAP sensitivities.
• The powdered gelatin thickens the panna cotta without the need for simmering, making it a quick and easy dessert to make.
• The caramel sauce and dark chocolate add a rich and decadent flavor to the panna cotta.