Vanilla Bean Panna Cotta with Cranberry Coulis – Low Carb and Gluten-Free
Creamy, rich low carb vanilla bean panna cotta with a tart-sweet sugar-free cranberry sauce. An elegant dessert any time of year.
Ingredients
Instructions
For the panna cotta, add 1/2 cup cream to a medium saucepan. Sprinkle with gelatin and let site 3 minutes.
Add remaining cream and sweetener. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to cream mixture.
Cook mixture over medium heat, whisking continuously, until gelatin dissolves and steam rises from the surface. Be sure not to boil.
Remove from heat, remove vanilla bean pod, and stir in whole milk and vanilla extract.
Spoon into 12 tasting-size dessert glasses or 6 regular dessert glasses. Cover each with plastic wrap and chill until set, about 3 or 4 hours.
For the cranberry coulis, comine cranberries, water and sweetener in a small saucepan over medium heat. Bring to a simmer and cook until cranberries pop, 7 to 10 minutes. Stir in orange juice.
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Reviews from the Original Source
Carolyn,
Whenever I look for low carb something, I almost always end up at your website. Keep in mind that I will soon be 76 but love learning new ways to cook. My husband (52 years) was borderline diabetic. Now he is not! I have some old style champagne glasses (long stems, flat bowls) that make wonderfut dessert glasses.
I will make your panna cotta with a little less cream and more 1% milk. Also probably with raspberry sauce on top, because that is what I just made for a Flourless Chocolate Birthday Cake. Hubby is also on a lower fat diet. Thank you so much for you being you!
Nancy
Did you make this recipe?
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