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Desserts · Puddings & mousses

Carnivore panna cotta

28

Cream, whole milk and gelatin, gently set until it trembles on the spoon. There is no sugar in it, so it is not a sweet pudding: it tastes mild, cool and creamy, with the quiet natural sweetness of good milk. Fifteen minutes of work, then the fridge does the rest.

Time
15 min (10 prep + 5 cook)
Servings
4
Per serving
191 kcal
Protein
5 g

Ingredients

Steps

  1. Pour 3 tablespoons of the cold milk into a small cup, sprinkle the gelatin over it and leave for 5 minutes to soften.
  2. Warm the rest of the milk with the cream and salt in a small saucepan over medium heat until steaming, without letting it boil. Take it off the heat, add the softened gelatin and, if using, the vanilla, and stir for a minute, until the gelatin has dissolved completely.
  3. Pour through a sieve into a jug, then divide among four small glasses or ramekins. Cool to room temperature, cover and chill for at least 4 hours, until set with a gentle wobble.
  4. Serve cold in the glasses. They keep 3 days covered in the fridge.

Good to know

Can I sweeten it?

Not if you are eating strictly carnivore. If you are not, a tablespoon of honey or a little sweetener in the warm cream makes the familiar Italian dessert.

Can I use all cream?

Yes, as most carnivore versions do. It is denser and very rich, at about 18 instead of 28.

Alternative

Per

Calories
158
Protein
(10%)
4 g
Fat
(80%)
14 g
Carbohydrates
(10%)
4 g
of which sugar
4 g
Fiber
0 g
Sodium
76 mg

More desserts

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 765 kcal goes into the pot and 490 g of ingredients comes out as about 485 g of food: 158 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.