Keto panna cotta with berries
Cool, silky vanilla panna cotta, softly set and wobbly, under a spoonful of warm raspberries and strawberries cooked briefly with lemon. Five minutes at the stove, then the fridge does the rest.
- Time
- 15 min (5 prep + 10 cook)
- Servings
- 4
- Per serving
- 294 kcal
- Protein
- 5 g
Ingredients
- 1/4 cup water, cold
- 1 packet (2 1/4 tsp) gelatin, unflavored
- 1 cup + 2 tbsp heavy cream
- 3/4 cup + 2 tbsp whole milk
- scant 1/3 cup erythritol, powdered
- 2 tsp vanilla extract
Berries
- 2/3 cup raspberries
- 1/2 cup strawberries, sliced
- 1 tsp lemon juice
- 1 tsp erythritol, powdered
Steps
- Pour the cold water into a small bowl, sprinkle the gelatin over it and leave 5 minutes, until spongy.
- Warm the cream, milk, erythritol and vanilla in a saucepan over medium heat until it steams and small bubbles appear at the edge. Do not let it boil.
- Take the pan off the heat and whisk in the softened gelatin until completely dissolved, about a minute.
- Pour into four small glasses or lightly oiled ramekins and chill at least 4 hours, until just set; it should wobble.
- Up to an hour before serving, cook the raspberries, strawberries, lemon juice and erythritol in a small pan over medium heat for 3–4 minutes, until the fruit gives up its juice. Cool slightly and spoon over the panna cotta. Keeps 3 days in the fridge, with the berries stored apart.
Good to know
Can I use all cream?
Yes, for the classic, richer texture: replace the milk with more cream, at about 20 instead of 23.
How do I turn it out onto a plate?
Dip the ramekin in hot water for 10 seconds, run a thin knife around the edge and invert it. Use lightly oiled ramekins if you plan to do this, and give them the full 4 hours.
Alternatives
Per
- Calories
- 159
- Protein
- (6%)
- 3 g
- Fat
- (70%)
- 14 g
- Carbohydrates
- (24%)
- 11 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 23 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1178 kcal goes into the pot and 762 g of ingredients comes out as about 742 g of food: 159 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.