Panna cotta is an elegant, refined dessert made with sugar and gelatin melted in cream and milk. The mixture is chilled in individual ramekins and thanks to its ingredients, it’s a natural choice for an easy keto sweet. We set out to create a simple method that would guarantee a pudding with the delicate texture and rich flavor of cream and vanilla that could be served to family or friends at a dinner party. The amount of gelatin proved critical; we used a light hand, adding just enough to make the dessert firm enough to unmold.
For sweetness, we opted for powdered erythritol, as it dissolves in the milk mixture much more easily than granular. A vanilla bean gives the panna cotta the deepest flavor, but 1 teaspoon of vanilla extract can be used instead. To serve this dessert unmolded, you’ll need four 4- to 5-ounce ramekins. Panna cotta may also be chilled and served in wineglasses. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions. You should have about 1½ ounces strawberries after hulling.
Jump to RecipeInstructions :
- Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean and seeds and cream in medium saucepan and bring to simmer over medium heat. off heat, cover, and let sit until flavors meld, about 10 minutes.
- Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes. Fill large bowl halfway with ice and water. Set four 4-to 5-ounce ramekins on rimmed baking sheet.
- Whisk gelatin mixture, erythritol, and salt into cream until dissolved. Transfer mixture to bowl and set over prepared ice water bath. Stir mixture often until slightly thickened and mixture register 50 degrees, about 20 minutes. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup, then divide evenly among ramekins. Cover all ramekins on baking sheet with plastic wrap and refrigerate until panna cottas are just set and wobble when shaken gently, at least 4 hours or up to 12 hours.
- To unmold, run paring knife around perimeter of each ramekin. (If shape of ramekin makes this difficult, quickly dip ramekin into hot water bath to loosen panna cotta.) Hold serving plate over top of each ramekin and invert; set plate on counter and gently shake ramekin to release panna cotta. Top with strawberries and mint. Serve.
Panna Cotta With Strawberries
Ingredients
- ½ vanilla bean
- 1½ cups cold heavy cream
- 1½ teaspoons unflavored gelatin
- ½ cup water
- 3 tablespoons granulated erythritol Pinch table salt
- 3 ounces strawberries hulled and cut into ½-inch pieces
- 2 tablespoons shredded fresh mint
Instructions
- Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean and seeds and cream in medium saucepan and bring to simmer over medium heat. off heat, cover, and let sit until flavors meld, about 10 minutes.
- Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes. Fill large bowl halfway with ice and water. Set four 4-to 5-ounce ramekins on rimmed baking sheet.
- Whisk gelatin mixture, erythritol, and salt into cream until dissolved. Transfer mixture to bowl and set over prepared ice water bath. Stir mixture often until slightly thickened and mixture register 50 degrees, about 20 minutes. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup, then divide evenly among ramekins. Cover all ramekins on baking sheet with plastic wrap and refrigerate until panna cottas are just set and wobble when shaken gently, at least 4 hours or up to 12 hours.
- To unmold, run paring knife around perimeter of each ramekin. (If shape of ramekin makes this difficult, quickly dip ramekin into hot water bath to loosen panna cotta.) Hold serving plate over top of each ramekin and invert; set plate on counter and gently shake ramekin to release panna cotta. Top with strawberries and mint. Serve.