This delicious dessert is so easy to make, and you will love how the tart raspberry compote complements the creamy vanilla panna cotta. Once made, I think you will be very proud of yourself, and this may likely become a dinner party favorite! Better yet – it’s sugar-free too!
Chef Tips:
- Powdered gelatin is very easy to work with, you just need to ensure it has dissolved completely. Remember, though, it is not suitable for your vegetarian guests.
- Getting the gelatin amount just right is key. If you have a kitchen scale, consider using it
- You could make any other compote if you have other berries available. Blueberries and blackberries will be equally delicious, or you could simply dice up small pieces of tropical fruit like pineapple or mango. But, for me: tart raspberries steal the show here!
Yield: Makes 4
Sugar-Free Creamy Vanilla Panna Cotta
Prep Time:
10 minutes
Cook Time:
10 minutes
Chill Time:
6 hours
Total Time:
6 hours 20 minutes
This delicious dessert is like an eggless, silky custard that’s also sugar-free. Make this simple, creamy treat when you want to impress dinner guests.
Ingredients
- 9.5 oz heavy cream
- 4.6 oz water
- 1.4 oz Swerve confectioners’ sweetener
- 0.12 oz powdered gelatin
- 1 TB vanilla extract
- 3.5 oz raspberries
- Dark chocolate, shaved or grated (optional garnish)
Instructions
- Start by having four ramekins ready. I like to place them onto a tray for easy transferring in and out of the fridge.
- Bring the cream and water to a simmer in a saucepan over medium-high heat.
- Add the sweetener and gelatin powder and reduce the heat to medium-low. Stir well for a minute or two until all the gelatine has completely dissolved – this is very important.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour equal amounts of the mixture into each ramekin.
- Place the tray into the fridge: the panna cottas will need at least 6 hours to completely set.
- Meanwhile, make the raspberry compote. Simply place the raspberries into a small saucepan and cook on medium-low heat.
- Use a fork to crush them.
- Once the mixture is thick and free of excess moisture, remove it from the heat and leave the compote to cool in the fridge.
- When ready to serve, have four small dessert plates ready. Fill a wide bowl with hot water, then (unmolding each panna cotta one at a time), gently lower a ramekin into the hot water for 15-16 seconds (without letting any water into the panna cotta!). This will gently warm the outsides just enough for the panna cottas to slide out of the ramekin.
- Remove the ramekin from the water after 15-16 seconds and place the dessert plate on top of the ramekin. Holding them together, flip them upside down so that the panna cotta slides out onto the plate. I almost never get them in the center, but practice makes perfect!
- Serve with a raspberry compote, and if you want, grate a little dark chocolate over the top for an extra special presentation!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 34gSaturated Fat: 21gSodium: 30mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g
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