Almond Panna Cotta with Strawberries and Kiwi
This recipe actually caught me off guard! I've had Panna Cotta many times in my life, I made it in cooking school, etc. I've always loved it, but had completely forgotten about it. The other day, I was cruising around the internet, windows rolled down, trolling for lost dessert recipes and the concept of gelatin flew into my windshield. Splat!
I started to search for interesting gelatin recipes. Gelatin, being a clear, flavorless jiggly substance derived from the callagen of animals (probably best not to ask) is more than appropriate for a low-carb way of life. Sweetened gelatin is what most of us probably associate with "Jello", but that doesn't mean we can't harness the power of this warbly material and bend it to our own desires. The Italians did it! Let's do it, too! (unless of course you're Italian and which point ... we're crashing your Panna Cotta Party!)
This particular Panna Cotta Recipe follows the basic ratios for Panna Cotta. The primary difference being it's sugar free, and partially made with Almond Milk. This is both to reduce the carbs, but also to supply a bridge between the Strawberry, Kiwi and Almond Salsa. I had several people over when I made this and it was quite popular, to say the least!
Prep Time10 mins
Cook Time30 mins
Total Time4 hrs
Servings: 6 Servings
- 1 cup cream heavy whipping
- 1 cup almond milk unsweetened and divided
- 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 1/4 cup 'Swerve' or other sugar replacement
- 1 dash salt
- 1 packet (about 2 1/4 to 2 1/2 tsp) gelatin powder
- 1 pint strawberries washed and diced
- 2 each kiwi fruits peeled and diced
- 1/4 cup blanched and slivered almonds toasted
- 2 tsp lemon juice
- 1 dash salt
Combine cream and 3/4 cup of the almond milk in a medium sauce pan.
Split the vanilla bean in half. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
Bring the milk to a very slow simmer. Remove the milk from the heat and whisk the sugar and salt into the milk. Make sure it dissolves. Keep warm, but set aside.
In a medium sized mixing bowl, add your 1/4 cup remaining almond milk.
Sprinkle the gelatin powder evenly over the surface of the almond milk. Allow it to bloom for about 5 minutes.
While holding a strainer, strain your hot milk mixture into the gelatin mixture. This process will strain out the vanilla pods and any large fragments that may have broken off.
Whisk the warm milk mixture into the gelatin mixture. Make sure both the sugar equivalent and gelatin is completely dissolved.
Pour your warm mixture into 6 six-ounce cups or ramekins.
Chill the panna cotta until firm (about 4 hours).
While the panna cotta firm up, you can make the salsa. To make the salsa, simply blend the ingredients together.
When the panna cotta are firm, you can serve in the same dish. Or, you can unmold them by floating them in a bath of warm water for about 30 seconds. Then, flip them upside down, to release them. Be careful when you do this, they're jiggly!
Serve with a nice spoonful or two of the salsa!
Serving: 6g | Calories: 225.24833333333kcal | Carbohydrates: 20.355g | Protein: 4.17g | Fat: 18.458333333333g | Fiber: 2.965g