This recipe is an oldie but goody! Creamy, decadent but fresh and summery!
Panna Cotta is so easy to make and still one of my favorite desserts! I especially love it with the slight tang of the buttermilk!
For the Panna Cotta:
2 cups heavy cream
1 cup buttermilk (you can also use coconut cream/milk as a variation)
1/4 tsp stevia extract
1 tsp vanilla extract
2 tablespoons water
One envelope unflavored powdered gelatin (1 tablespoon)
2 cups fresh or frozen strawberries, rinsed, patted dry, hulled
1/3 cup Monin Sugar-free strawberry syrup
1/2 teaspoon orange zest, finely grated (optional)
1 tbsp. balsamic vinegar (optional, but if using, omit the lemon juice)
1/4 teaspoon fresh lemon juice (if not using the balsamic vinegar)
For the Panna Cotta:
In a medium saucepan, combine the cream, vanilla extract and stevia. Scrape Bring to a boil, stirring. Remove from the heat and set aside.
In a small bowl, sprinkle the gelatin in the water. Once bloomed, heat on low heat to dissolve, either on the stove or in the microwave (watch it though - it can boil over quickly!)
Add the gelatin mixture to the cream, whisking until well blended. Add the buttermilk in a steady stream while whisking. Divide evenly among 6 1/2-cup ramekins, molds or my current favorite - mason jars. Let cool to room temperature, then refrigerate until well chilled, at least 4 hours or overnight. You can however speed up the process by placing them in the freezer for an hour or so!
For the Strawberry Topping:
Combine the strawberries, syrups, balsamic vinegar (if using, ) orange zest and cook until the berries are soft, about 10 minutes. Break them up a little with a spoon or a potato masher.
Let cool slightly then transfer to a bowl and refrigerate, covered, until completely chilled.
Serve 1/4 cup of strawberries alongside each of the panna cottas.
If you want to serve the Panna Cotta unmolded, dip the bottoms of the cups/jars in warm water to loosen. Run a thin knife around the edge and invert the cups onto dessert plates, shaking to release the custards.
Makes 6 servings at 5.6 g of net carbs each (without the balsamic vinegar) and 6g of net carbs with the addition of the balsamic vinegar!
The Panna Cotta without the strawberries is 2.8 g of net carbs.
Submitted to:Pin It