Keto Panna Cotta with Berry Sauce
Light, delicious and keto friendly Panna Cotta with homemade berry sauce.
Servings: 4
Calories: 247kcal
Ingredients
For the Panna Cotta:
- ¼ cup water
- 7 grams granulated gelatin
- 2 cups heavy cream
- ¼ cup Erythritol
- 2 teaspoons vanilla extract
For the Raspberry Sauce:
- 1 cup raspberries (I used frozen)
- 1 cup strawberries (I used frozen)
- 3 tablespoons Eryhritol
- ½ tablespoon lemon juice
- 1 cup fresh berries, for garnish
Instructions
To make Panna Cotta:
- Mix gelatin and water in a small bowl. Leave for 5 minutes for gelatin to bloom.
- In a medium saucepan, over medium heat combine cream, sweetener and vanilla. Bring to a gentle simmer and then remove from heat.
- Whisk in the bloomed gelatin, and mix until gelatin has completely dissolved.If the gelatin is not dissolving, place the pan back over heat and bring back to a gentle simmer, but do not boil.
- Pour the mixture evenly into 4 glasses/cups and refrigerate for 3-4 hours, until set.
- You can leave the panna cottas in the glasses, and pour the sauce over them.Or you can gently invert them from the glasses. Place the base of each glass in warm water for a few seconds, then invert the glass onto a plate and the panna cotta should slide out.
- Top with homemade berry sauce and fresh berries.Enjoy!
Make the berry sauce:
- I used frozen berries for this recipe, sot he first step is to either thaw the berries. You can also put them in a pan frozen, but over low heat until they unfreeze, before bringing them to boil.In a medium saucepan combine 1 cup raspberries, 1 cup strawberries, lemon juice and Eryhritol. Bring to a low boil and cook for about 4-5 minutes, or until thickened and syrupy.
- When the syrup has reached desired consistency, strain it through a sieve, to remove the berry bits. Allow to cool before using with panna cotta.
