Low Carb Panna Cotta – Sugar Free & Sinfully Mmmmy Goodness

Panna Cotta, coffee flavored with dark unsweetened chocolateSugar Free. Carb-less.  That’s my life these days.  I’m experimenting with a lot of things I had not tried before, which has been a lot of fun.  But I’ve missed having something dessert-ish.  We did some searching and found a low-carb, sugar free quick panna cotta recipe and woot!  Oh, baby!

(Update: Pictures are below) I would have taken pictures.  And I will put some up.  But apparently, in my excitement about making creamy goodness, I didn’t even think about it.

This recipe takes less than 3 minutes to prep, and a couple of hours in the refrigerator.

Panna Cotta – Sugar Free

Serving size: 5 servings of 1/2 cup each

1/2 cup warm water
2 teaspoons unsweetened gelatin powder (This is a single Knox Gelatin envelope).
2 cups heavy cream
2 tablespoons warm water
2 tablespoons instant coffee
1/4 teaspoons vanilla extract (
sugar substitute equal to 3 tablespoons cup sugar (I used splenda, my boyfriend used stevia).* See note below
Pinch of Salt (just a tiny bit!!)
1 1/2 teaspoons shredded unsweetened dark chocolate

Sprinkle the gelatin powder on the warm water and set aside to soften for several minutes. Stir completely to dissolve any remaining bits. In a seperate bowl, combine the remaining ingredients. With a whisk, stir in the gelatin. Mix well but don’t over mix or it will become foamy. Put into custard cups, ramekins, or one single bowl, and chill for 2-4 hours. Sprinkle the shredded chocolate on top just prior to serving. This is softly gelled, but no where near as firm as a jello would be.

Sprinkle the gelatin powder on the warm water and set aside to soften for several minutes. Stir completely to dissolve any remaining bits. In a seperate bowl, combine the remaining ingredients. With a whisk, gently stir in the gelatin. Mix well but don’t over mix or it will become foamy. Put into custard cups, ramekins, or one single bowl, and chill for 2-4 hours. This is softly gelled, but no where near as firm as a jello would be.

Note:  For any panna cotta, start with a bit less sweetener, and then sweeten to taste.  I use less when making the Orange Creamsicle below, but more when making the coffee flavored as above.

Variations

A few upcoming ventures and variations will include adding and then a “key lime” flavor with zest of key lime, and the juice of 1 or two (depending on size).

“Orange Creamsicle” 2 teaspoons orange extract and 1/4 teaspoon vanilla. The zest of 1/2 an orange would be great with this as well.

Oh, the possibilities!!!

Just as a side note — if you don’t want this sugar free, replace the sugar substitute with sugar.

About Michelle

I write two blogs - This Food Thing, (www.thisfoodthing.com) and This Life I Lead (www.thislifeilead.com). You can find me on Google+ : https://plus.google.com/u/0/107541341956938355529/posts
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