Keto panna cotta with sea buckthorn

Keto panna cotta with sea buckthorn

Keto panna cotta with sea buckthorn

April 1, 2019
: 2
: 10 min
: 5 min
: 15 min
: Easy

By:

Ingredients
  • Panna Cotta:
  • 150g coconut milk (i used Santa Maria Extra Creamy Coconut Milk)
  • 100g almond milk
  • 15g erythritol (or some other natural low carb sweetener)
  • Vanilla extract
  • Pinch of salt
  • 1 1/2 sheets of gelatin (this is softer, if you want harder texture, use 2 leafs)
  • Coating:
  • 40g sea buckthorn berries
  • 60g water
  • 15g erythritol (or some other natural low carb sweetener)
  • 1/2 sheets of gelatin
Directions
  • Step 1 Soak gelatin in cool water for 10 – 15 mins until it’s softened.
  • Step 2 In a small saucepan, add coconut milk, almond milk, sweetener, salt and vanilla (pod or extract). Cook at medium heat, stir continuously until you see steam coming out, try to not boil.
  • Step 3 Stir in 1 1/2 soaked gelatin leafs and mix well.
  • Step 4 Divide the mixture into two glasses, let cool to room temperature then put them into the freezer for at least 10 minutes or until the panna cotta is set. You can also put them into fridge, but then it takes more time to harden.
  • Step 5 Puree sea buckthorn (or some other) berries with water and sweetener into puree.
  • Step 6 Pour through the sieve and heat the mixture enough that the rest of the 1/2 gelatine leaf would melt.
  • Step 7 Let the mixture cool down and pour into the set cream.
  • Step 8 I garnished the desserts with some extra passion fruit.
  • Step 9 Let them set 3-4 hours or over night.

NUTRITION (per portion 200g)

Energy 176kcal
Total Fat 16g
Fat Percentage 83%
Net Carbohydrates 4g
Protein 3g



Leave a Reply

Your email address will not be published.