Panna Cotta

Panna cotta means cooked cream in Italian. It’s a simple dessert that takes some patience, but it’s rich, silky, and full of flavor. A high-quality vanilla bean will give the best flavor, but vanilla bean paste or vanilla extract also can be used.

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

PASSIVE TIME: 12 HOURS

MAKES: 4 SERVINGS

SERVING SIZE: 3.2OZ (100g)

1¹⁄₂ cups (11.5fl oz/345ml) heavy whipping cream

¹⁄₄ cup (2fl oz/60ml) unsweetened almond milk

2 tbsp (.5oz/15g) granular erythritol

1 vanilla bean, halved and seeded

2 tsp powdered gelatin

¹⁄₄ cup fresh raspberries (optional)

1. In a medium saucepan placed over medium heat, combine the whipping cream, almond milk, erythritol, vanilla beans, and vanilla bean pod. Bring the mixture just to a boil, then remove from the heat. Discard the vanilla bean pod.

2. While the mixture is still warm, add the gelatin and stir continuously until the gelatin is completely dissolved.

3. Divide the mixture between 2 medium ramekins. Transfer to the fridge to chill and set for a minimum of 12 hours.

4. When ready to serve, fill a flat-bottomed pan with just enough hot water to cover the sides of the ramekins (but not enough to reach the tops). Place the ramekins in the water for 1 minute, then flip them upside-down onto serving plates to remove the panna cotta from the ramekins.

5. Top each serving with the raspberries (if using) and serve promptly, or cover with plastic wrap and store in the fridge for up to 5 days.

Tip You can substitute 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste for the vanilla bean. For a raspberry compote, cook the raspberries and ¹⁄₄ cup water in a saucepan, and mash the raspberries with a potato masher. Drizzle the compote over the top of the panna cotta.

NUTRITION PER SERVING (without raspberries)

631
CALORIES

65g
TOTAL FAT

5.5g
TOTAL CARBS

5.5g
NET CARBS

7g
PROTEIN

Panna Cotta