Total Pageviews

Saturday, 3 June 2017

Raspberry Panna Cotta Cake : Low in Carbs

Yes, it's the weekend, they seem to come around so quickly! Why not consider treating yourself to a nice slice of this Raspberry Panna Cotta Cake, it's 7.3g carbs per serving. The recipe idea is from Ewelina and she says "Raspberry panna cotta with a cloud of coconut cream on top looks beautiful and very elegant. It’s very easy to make and tastes absolutely delicious.

Serves 10
70g ground almond
70g desiccated coconut
1 tbsp. Splenda
50g coconut oil (it’s about ¼ cup or 60ml)

Raspberry Panna Cotta:
400 ml double cream
200 ml milk
300 g raspberries (fresh or frozen)
10g Splenda (or any other sweetener, equivalent of 100g sugar)
Lemon juice from 1 lemon
6 tsp. gelatine powder

Creamy top:
250 g coconut cream (chilled in the fridge overnight)
2 tbsp. Splenda
2 tbsp. desiccated coconut
200g fresh raspberries for decoration

1. Preheat oven to 180C.
2. Place all the ingredients for the base in a large bowl and mix well together.
3. Press evenly into 19cm deep cake tin with loose base.
4. Bake for about 10 minutes until golden brown and set aside to cool down.

Panna Cotta:
1. In a medium saucepan place raspberries, sugar/sweetener and lemon juice and bring to boil. Reduce the heat and simmer for about 10 minutes until raspberries release the juice. Pour the raspberry juice and pulp into a sieve. Rub the juice and as much of the pulp through as you can, using the back of a wooden spoon. Set aside to cool down.
2. Dissolve gelatine in hot water and set aside to cool down.
3. In a large saucepan bring to boil cream and milk. Remove from heat and add cooked raspberries and dissolved gelatine. Mix well and let it cool down to room temperature. Place in the fridge and when it starts to thicken pour over the cake base. Refrigerate overnight.

Creamy top:
1. In mixing bowl place the chilled coconut cream. Beat (using electric mixer) until stiff (note: whipped coconut cream is not as stiff as whipped heavy/double cream). At the end add Splenda (about 2 tbsp. or more if you wish).
2. Sprinkle the cake with desiccated coconut and spoon the cream over the cake. Decorate with fresh raspberries. Store in the refrigerator."

Image credit and recipe idea can be seen here

variety of recipe ideas are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...and fresh raspberries will be coming into season soon.

JFM said...

A very big 👍 on this Jan!!!
Have a lovely day 💝

Jo said...

That looks very summery.

NatureFootstep said...

save some for me :)

Debbie said...

looks like an awesome summer treat!!!

Martha said...

Looks so yummy! And raspberries...oh my!

eileeninmd said...

Hello, this cake looks delicious. The berries are wonderful in the summer. Happy Saturday, enjoy your weekend!

Phil Slade said...

Jan, Now I'm really drooling. Rasberries and Panna Cotta. Say no more. Is that one word or two - Pannacotta?

Valerie-Jael said...

Oh my, this looks so good, yummy! Hugs, Valerie

Mary Kirkland said...

Oh goodness that sounds so good.

Christine said...

This looks delicious!

Lowcarb team member said...

Phil Slade said:
"Jan, Now I'm really drooling. Rasberries and Panna Cotta. Say no more. Is that one word or two - Pannacotta?"

Hi Phil, I spell it as two words and so do Wikipedia see here

Another very nice dessert is this one:
Panna Cotta with Blackcurrant Sauce : The Low Carb Version

Have a great weekend

All the best Jan

Elephant's Child said...

It looks delightful. I am doing my best to avoid sweet treats though...

The Joy of Home with Martha Ellen said...

Boy does that Panna Cotta look good! I've never made one, but must admit to having eaten one. Have a great weekend. ♥

Poppy said...

What a beautiful cake; sweet, scrumptious and simple!Thanks for sharing.

Happy Sunday, Jan,

Lorrie said...

Very yummy looking. I love panna cotta, but have never thought to make a cake with it. Great idea, Jan!
I'm always happy when low-sugar recipes include the equivalent of sugar as well the amount of Splenda or whatever, because I don't use sugar alternatives (other than honey, which is sugar). So thanks for this one!

Sami said...

Looks scrumptious!
Thanks Jan.

happyone said...

That looks delicious and what a nice plate it is on!!

Carla from The River said...


Carla from The River said...

Yum ... and I forgot to mention, I LOVE LOVE the plate. :-)

Lisa said...

Ok that's my slice sorted, where's yours?!
Have a lovely week.
Rain here today, but the garden needs it for sure.
Lisa x

Snowbird said...

Oh...utter decadence! xxx

Lisabella Russo said...

Oh that looks so yummy. I'd like to try it at some point...

Magic Love Crow said...

My mouth is watering!!!

Linda said...

This looks delectable, and the gorgeous presentation drew me in!