This Italian dessert lends itself to a low-carb option. Replacing the sugar with sweetener and then you have a delicious authentic low-carb dessert. 8 net carbs per portion.
I have used a fresh vanilla pod in the past which is the traditional ingredient; today I experimented by using vanilla extract and although I would happily serve this to guests as it is still yummy, I would suggest that you cannot beat using the real thing.
TIP: If your gelatine does not fully dissolve in your cream mix, then be careful not to reboil the cream mix, but stand the container in a Bain Marie on top of the stove (Bain Marie is a “water bath” – half fill a saucepan with water, stand your bowl/jug of cream mix in it and then place on stove. This will heat the cream mix without boiling it).
Panna Cotta with Red Berry Sauce
Made with sweetener instead of sugar making this classic Italian dessert a low carb treat.
- 2 Tsp Gelatine powder
- 300 Ml Double cream
- 3 Tbsp Sweetener Personal preference
- 1 Vanilla pod (split) Or 1 tsp of vanilla extract
- 100 Ml Sour cream
- 100 Gm Fresh or frozen red berries
Make the vanilla Panna Cotta
Bring gently to the boil double cream, 2 tablespoons sweetener and the vanilla pod. (Scrape the vanilla seeds into the mixture).
Once boiled, remove from the heat and remove the vanilla pod.
Add the gelatine by sprinkling onto the hot cream mix and stir until the gelatine is completely dissolved. If the gelatine does not fully dissolve then use a Bain Marie as described in the introduction above.
Add the hot cream mix to the sour cream and mix slowly until all ingredients are fully combined.
Pour into required serving dish. I have used 4 Ramekin dishes.
Place into refrigerator where they will need about 5 hours to set.
Preparing fruit topping
Place the fruit and 1 tablespoon of sweetener into a saucepan and heat to incorporate the sweetener into the fruit. If you are using fresh fruit you will need to cook until the fruit becomes soft.
You can leave the fruit whole as they are; you can roughly mash them down with a fork or you could blitz them in a blender to give more of a Coulis.
Once set you need to remove your Panna Cotta from the dish. This can be a bit tricky. Fill a dish which is bigger than your Panna Cotta dish with hot water, dip your dish in the water without getting the mixture wet inside. Hold for a few seconds so the mixture melts at the edges very slightly which will then allow you to pop the dessert into a plate.
Serve with fruit mix and cream.
Nutrients per portion
Fat (g) 50
Carbs (g) 8 net
Protein (g) 5