Comments on: Blackberry Chocolate Panna Cotta

By: Trish

Trish — Thu, 27 Oct 2016 00:21:52 +0000

Awesome! I put making this off for months for some reason. I used Pyure for the sweet. This was so easy to throw together once you room temp the cream cheese/butter aspect. You have a lovely site and to me a great sense of humor/kind manor. I made some jalapeno cherry fake sugar jam and it's the bomb with a tsp of it on top of this. I've been making myself eat only ONE a day or else I'd be sucking these down in an insane manner. I'm defo not gonna try your epic fail brownies, lol. This dessert is so creamy smooth however, I did you cacao versus standard cocoa powder. Apparently that has more healthful attributes yet tastes fantastic. Plop plop I have a yummy muffing shaped dessert! How cool is that?
---Reply posted by Trish on 10/26/2016
argggg. I meant 'used' the cacao not 'you'

By: Mo

Mo — Sun, 04 Jan 2015 17:52:15 +0000

Hi DJ! Can I use Swerve for the erythritol and stevia? Measurement-wise the same? Thanks for ALL this stuff, making this lifestyle work for me! You rock!

---Reply posted by DJ on 1/5/2015
Hi Mo, yep! Just use the same amount as for the erythritol. It's his way of making a blend, but ... you've already got one. Go for it!

By: DJ Foodie

DJ Foodie — Mon, 06 Oct 2014 21:49:56 +0000

Hi Sarah (I’m assuming you asked both questions). Yes, you could use sugar, but the idea here is that we’re making a sugar-free dessert. The stevia and erythritol (found online, as well as many grocery stores, including "Whole Foods") are natural sugar-free sweeteners. For a more common product, you could use Splenda. This would also work. Again … so would sugar, but … in terms of health, these other products are better for you than sugar and the end result will be just about equally tasty. I hope this helps! 🙂

By: Anonymous

Anonymous — Fri, 03 Oct 2014 07:37:24 +0000

Is it possible to substitute normal sugar for the erythritol and stevia?

By: Sarah

Sarah — Fri, 03 Oct 2014 07:34:30 +0000

What on earth is erythritol and where do I find it? This sounds like a fabulous recipe, but I have never heard of that ingredient before! Is there possibly something I could substitute for it?

By: DJ Foodie

DJ Foodie — Thu, 18 Sep 2014 02:22:19 +0000

I’m sorry, Rachel! I can only really speculate, but … my assumptions are … adding the jam too late may have caused some weird structural damage within the gelatin, causing it to be kinda … wonkiness … for lack of a better word. The only other thing I can think of is, when you reduced the size of the recipe, you may have just slightly undercut the necessary amount of gelatin. It would’ve likely been better to err on the side of too much, rather than not enough. Not enough would result in a tasty, sloppy mess, whereas too much would result in a firm tasty treat. WAY too much would result in something like a GUMMY tasty treat … which may not be horrible … depending on your view of all things gummy. (I personally, am not a huge fan, but confess to having had some fun with the worms, as a kid. 😉 ) Sorry it didn’t turn out, but … at least it was delicious! 🙂

By: Rachel (again)

Rachel (again) — Wed, 17 Sep 2014 07:46:21 +0000

I managed to f**k mine up, not 100% sure what I did wrong. I wasn’t able to stir the preserves in after 20 mins as I had a class to go to, so I stirred it in when I got home (maybe after 2hrs) I should have probably just left it at that point. Anyway, I left it in the fridge over night and tried to un-mould it this afternoon- I made a 1/3 batch using a silicon mini cupcake tray. They didn’t pop out and were still a gooey mess, but they tasted AMAZING- I used low sugar raspberry jam as it was the only low sugar one I could find. I was happy enough to eat them off of the tiny moulds with a spoon. Maybe I didn’t grease the silicon tray enough and maybe I shouldn’t have stirred in the jam so late. Hopefully next time they will just pop out 🙂

By: DJ Foodie

DJ Foodie — Mon, 15 Sep 2014 01:43:05 +0000

Rachel … yep! Those should work!

By: Rachel

Rachel — Fri, 12 Sep 2014 06:30:58 +0000

Am I able to use liquid sucaryl and/or granular splenda in place of the stevia and erythritol? I still haven’t had a chance to buy either of those yet and would love to make these for dessert!

Cheers 🙂

By: DJ Foodie

DJ Foodie — Sat, 29 Mar 2014 20:12:52 +0000

Hi Nomosuga! I don’t really understand the question. It’s a liquid sweetener. It’s concentrated, so a little bit goes a long way. It’s intended to add sweetness, which works well in concert with the erythritol, but … I’m suspecting your question runs a bit deeper than this. Can you clarify? Thanks!