Panna Cotta with Blackcurrant Sauce
(four servings)
1 teaspoon gelatin
1 1/2 cup = 360 ml double (heavy) cream
2 + 2 tablespoons erythritol crystals
1 vanilla pod
3 oz = 85 g fresh blackcurrants
Directions
In a small bowl, mix the gelatin with 1/4 cup (60 ml) cream.
Put the rest of the cream (1 1/4 cup = 300 ml) and 2 tablespoons erythritol to a saucepan.
Cut the vanilla pod lengthwise and scrape the seeds.
Put the vanilla seeds and the empty vanilla pod to the saucepan with the cream and the erythritol.
Bring to a boil over medium-high heat, constantly mixing.
Remove the saucepan from the heat and stir in the gelatin mixture constantly stirring until the gelatin is dissolved.
Remove the empty vanilla pod.
Pour the hot mixture into dessert bowls, ramekins or glasses and refrigerate at least 5 hours.
When ready to eat, make the sauce. Simply purée the blackcurrants with the remaining 2 tablespoons erythritol in a food processor or with a hand blender into a smooth sauce. Add more sweetener if needed.
Pour the sauce over each portion.
Carbs per serving 4.5g
Tips for making this dessert
When you let the gelatin soak in the cold cream, it might form lumps. However, it usually dissolves well when mixed into the hot cream. In any case, it’s good to mix the cream with a spoon when you add the gelatin to the cold cream.
If you don’t have real vanilla, you can naturally use vanilla extract, however this dessert is much better with real vanilla. Ground vanilla or vanilla powder works also well.
I’ve used 1 teaspoon gelatin, which makes relatively firm panna cotta. If you prefer your panna cotta really firm, use 2 teaspoons gelatin.
Stir the hot, ready mixture all the time while pouring it into dessert bowls, ramekins or glasses. Vanilla seeds tend to sink to the bottom of the saucepan and we want to ensure that all the portions get equal amount of seeds. The vanilla seeds sink to the bottom of the dessert bowls too, so if you remove the panna cottas from the dessert bowls and place them on plates, the surface is dotted with tiny vanilla seeds.
If the sauce is too thick in your opinion, you can add water to get the consistency you want. Taste the sauce and add more sweetener like erythritol or stevia if needed."
Original words and recipe idea above from Elvira here
1 teaspoon gelatin
1 1/2 cup = 360 ml double (heavy) cream
2 + 2 tablespoons erythritol crystals
1 vanilla pod
3 oz = 85 g fresh blackcurrants
Directions
In a small bowl, mix the gelatin with 1/4 cup (60 ml) cream.
Put the rest of the cream (1 1/4 cup = 300 ml) and 2 tablespoons erythritol to a saucepan.
Cut the vanilla pod lengthwise and scrape the seeds.
Put the vanilla seeds and the empty vanilla pod to the saucepan with the cream and the erythritol.
Bring to a boil over medium-high heat, constantly mixing.
Remove the saucepan from the heat and stir in the gelatin mixture constantly stirring until the gelatin is dissolved.
Remove the empty vanilla pod.
Pour the hot mixture into dessert bowls, ramekins or glasses and refrigerate at least 5 hours.
When ready to eat, make the sauce. Simply purée the blackcurrants with the remaining 2 tablespoons erythritol in a food processor or with a hand blender into a smooth sauce. Add more sweetener if needed.
Pour the sauce over each portion.
Carbs per serving 4.5g
Tips for making this dessert
When you let the gelatin soak in the cold cream, it might form lumps. However, it usually dissolves well when mixed into the hot cream. In any case, it’s good to mix the cream with a spoon when you add the gelatin to the cold cream.
If you don’t have real vanilla, you can naturally use vanilla extract, however this dessert is much better with real vanilla. Ground vanilla or vanilla powder works also well.
I’ve used 1 teaspoon gelatin, which makes relatively firm panna cotta. If you prefer your panna cotta really firm, use 2 teaspoons gelatin.
Stir the hot, ready mixture all the time while pouring it into dessert bowls, ramekins or glasses. Vanilla seeds tend to sink to the bottom of the saucepan and we want to ensure that all the portions get equal amount of seeds. The vanilla seeds sink to the bottom of the dessert bowls too, so if you remove the panna cottas from the dessert bowls and place them on plates, the surface is dotted with tiny vanilla seeds.
If the sauce is too thick in your opinion, you can add water to get the consistency you want. Taste the sauce and add more sweetener like erythritol or stevia if needed."
Original words and recipe idea above from Elvira here
... now I've always enjoyed this kind of dessert, and if you went out foraging at the weekend and picked some blackcurrants how about using a few in this recipe idea?
All the best Jan
4 comments:
I don't like Panna Cotta but I'm wondering if I'd like it with that blackcurrant sauce, it does look good.
Oh, Jan, this is calling to me! So pretty, too!
Hi Jo - thanks for your comment.
Blackcurrant sauce on Panna Cotta works very well, and you could like it, perhaps give it a try!
Al the best Jan
Hi Amy - thanks for your comment.
I know just what you mean - this dessert definitely call my name too!
All the best Jan
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