Lemony Panna Cotta

Lemony Panna Cotta

Servings: 6

A keto-friendly Italian dessert.

INGREDIENTS

15 g (3 tsp) cold water

625 g (2 1/2 cups) heavy cream

10 g (3 tsp) monk fruit sweetener or equivalent

9 g (3 strips) lemon peel

0.625 g (1/8 tsp) Himalayan salt

1.25 g (1/4 tsp) pure vanilla extract

125 g (1/2 cup) almond milk

15 g (1 tbsp) freshly squeezed lemon juice

7 g (1 envelope) Knox gelatin powder

DIRECTIONS

1. In a small bowl, sprinkle the gelatin over the cold water and set aside while you prepare the cream mixture
2. In a medium saucepan, combine the cream, almond milk, sugar, a pinch of salt, the vanilla and the 3 small ribbons of lemon rind
3. Put the pot over medium low heat and constantly stir the cream mixture to dissolve the powdered sweetener, while you bring the mixture to a gentle simmer
4. Once the cream is simmering and you see small bubbles around the edges of the pot, turn heat off and add the gelatin mixture. Whisk until the gelatin is melted
5. Add the tablespoon of lemon juice and whisk well. You can substitute the flavor additive at this point. Remember NOT to increase the liquid volume as this will affect the final consistency (and it may not set for you)
6. Strain this mixture through a fine mesh sieve
7. Divide the mixture among the six serving dishes or molds
8. Cover with cling wrap and refrigerate for at least 6 hours, or overnight
9. Just before serving prepare your garnish. I used cocoa shavings, but you can also use fresh raspberries of fresh fruit puree of your choice
10. Note: If you used molds, and want to serve on a plate, run a sharp knife along the edge of the mold to loosen the sides then dip the mold into warm water for about five seconds and invert onto the plate. Decorate with and serve with a choice of fresh berries, chocolate sauce, fruit sauce or fruit of your choice. The easiest molds to use are silicone molds, as the content comes out easily

MACRONUTRIENTS CHART

FYI

Panna Cotta means "Cooked Cream" in Italian. The origins of this dessert seem to be the region of Piedmont in norther Italy, which has earned it the prestigious seal of approval as a traditional Italian regional food product. Serving

Panna cotta is easy to make and is a light, luxurious, chilled dessert popular throughout Italy. This silky milk pudding is set with gelatin (or agar, if you are vegetarian). It looks very elegant especially if garnished with a curl of lemon peel, pomegranate, seasonal fresh berries, spices, chocolate sauce or alternatively with whatever sauce or fruit you like (just be careful about the extra carbs if adding fruit you intend to eat). You can serve it in bowls, or let it set in individual ramekins, fancy glassware, or use individual molds which are placed on a plate.

You can also replace the cream with alternative milks such as coconut, almond or other nut milks for a vegan variation. But note that less thick, alternative milks may require more gelatin or agar to thicken properly. The traditional Italian panna cotta recipe uses real cream, table sugar and gelatin. However this is a very versatile recipe and numerous and increasingly lighter versions can be made. Panna Cotta can be flavored with many alternatives to lemon as I have shown above, such as cocoa, lavender, brandy etc. An additional great thing about this dessert for prep ahead meals, it is possible to freeze the panna cotta (after it is fully set). When you want to serve it for dinner, simple put it into the refrigerator in the morning, so it thaws slowly, and you can serve it in the evening. Remember to garnish with your chosen toppings.

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