Title : Panna Cotta Dessert : Low Carb : Keto : Sugar Free : Gluten Free: Diabetic Friendly
link : Panna Cotta Dessert : Low Carb : Keto : Sugar Free : Gluten Free: Diabetic Friendly
Panna Cotta Dessert : Low Carb : Keto : Sugar Free : Gluten Free: Diabetic Friendly
I recently came across this wonderful low carb recipe on Karen's KETohh blog, she says, "the thing that I love about this dessert is that it can be served very simply potted, either on it’s own or topped with some of your favourite berries. Alternatively you can invert these onto a plate and by adding some coulis or getting creative with your berries, you can make them look amazing. They would be fit to serve at any table, even a dinner party." My suggestion would be not to wait for your next dinner party, but to make them as soon as you can!
Ingredients
Serves Six
1 cup almond milk or coconut creamServes Six
1.5 cups pure or heavy (double) cream full fat
1/4 cup erythritol or 1-2 tablespoons stevia or monk fruit blend sweetener
1 teaspoon vanilla extract
10 drops Sweet-Leaf Sweet Drops Vanilla Crème or replace with .5 teaspoon additional vanilla extract
1 tablespoon powdered gelatine e.g. a sachet of Oetkers
Instructions1. Add the almond milk/coconut cream and pure cream to a medium saucepan.
2. Stir in the sweetener, vanilla extract and stir over a medium heat until the sweetener dissolves. Do not allow to boil but heat to just below boiling point.
3. Remove from heat and sprinkle the gelatine powder on top of the cream mixture.4. Whisk in until the gelatine has dissolved. Check the base of the pan as gelatine often accumulates there. Whisk the mixture well and truly to make sure the gelatine has been dispersed.
5. Pour the mixture in to 6 ramekins that hold about 1/2 cup of liquid. If you plan to invert your Panna Cotta, try to make sure it has straight sides. Refrigerate until set, either 3-4 hours or overnight.
6. Serve either potted or invert out onto a plate. To invert, place the ramekin in a bowl of hot water for about 30-60 seconds, run a knife around the edges and tip out onto your serving plate.
7. Serve as it is or top with fresh berries of choice. You can also make a Berry Coulis - see the recipe below, and drizzle on top to serve.
To make this dairy free, you can switch the cream for unsweetened coconut cream. I'd also recommend switching the almond milk for coconut cream as well for a creamier result.
If you want to make this recipe really creamy, you can just use pure cream in the recipe instead of adding the almond milk or coconut cream. (This will make the recipe higher in calories)
Nutritional InformationServing: 1serve | Carbohydrates: 2g | Protein: 3g | Fat: 19g
Berry Coulis Recipe
To make the optional berry coulis for this recipe,
1.5 cup raspberries (strawberries or blackberries or a combination)
1/4 cup water
1 tablespoon stevia or monk-fruit blend
1. Place the berries, water and sweetener in a saucepan and bring to a boil and then turn down to a simmer for about 5 minutes. The berries will break down quite quickly and the mixture can burn, so make sure you stir it fairly regularly. Remove from heat and mash any larger chunks with a fork if required. You can serve as it is or strain it but allow it to cool first, especially before serving it on top of panna cotta.
2. If you wish to strain the coulis to get rid of the seeds, wait until it cools down. Note that if you use strawberries I find that they break down more slowly, so it is better to chop them into smaller pieces before cooking them. You can also process your coulis to get a smoother sauce. I find this works particularly well with a strawberry coulis.
Need help with weight/measurement conversion
This recipe, with video guide, and more can be seen at Karen's blog here do please go and visit, she'll make you most welcome.
Did you know, as its name applies, coconut cream is a thick and creamy substance made by steeping shredded coconut in hot coconut water combined with cream or milk and then cooled. It is used as a thickening agent for soups, curries, smoothies, or desserts (as above). Coconut cream is available in cans in the supermarket (usually in the international foods aisle), but it is actually easy to make your own at home using freshly grated coconut, see this recipe here
Did you know, as its name applies, coconut cream is a thick and creamy substance made by steeping shredded coconut in hot coconut water combined with cream or milk and then cooled. It is used as a thickening agent for soups, curries, smoothies, or desserts (as above). Coconut cream is available in cans in the supermarket (usually in the international foods aisle), but it is actually easy to make your own at home using freshly grated coconut, see this recipe here
Dear reader, you will find a variety of recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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