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This is another recipe using my Homemade Strawberry & Rhubarb Jam. It's super-easy and so low in carbs! However, a certain amount of patience is recommended, as panna cotta is best served after chilled in the fridge for at least 1-2 hours. Make it in the evening, let it stand overnight in the fridge and it's going to be the perfect breakfast treat!
Tips & Substitutions
Instead of gelatin powder, you can use 4 gelatin sheets or 1 envelope gelatin or Agar powder for vegetarian option (here are some great tips on how to use Agar powder).
If you are using gelatine sheets, soak them in cold water for 5-10 minutes. Combine the cream, coconut milk, Erythritol, stevia and vanilla bean in a small sauce pan over low heat. Once soft, lift the sheets from the cold water and gently remove any excess water. Add them to the warm liquid (not boiling) and stir until dissolved. Don’t boil anything with gelatine. It can make the gelatine lose its ability to thicken the panna cotta!
Hands-on Overall
Serving size 1 jar
Nutritional values (per 1 jar)
Net carbs5.6 grams
Protein5.2 grams
Fat35.2 grams
Calories352 kcal
Calories from carbs 6%, protein 6%, fat 88%
Total carbs7.6 gramsFiber2 gramsSugars3.3 gramsSaturated fat25.2 gramsSodium29 mg(1% RDA)Magnesium37 mg(9% RDA)Potassium278 mg(14% EMR)
Ingredients (makes 4 servings)
Instructions
- If you are using whole vanilla bean, split it lengthways, scrape the seeds out.
- Combine the cream, coconut milk, all of Erythritol, stevia and vanilla extract in a small saucepan. Use a whisk to mix it well and warm it up over low heat.
- In a small bowl, combine the cold water with powdered gelatine. Make sure all the gelatin is properly dissolved before you add it to the warm (not boiling) mixture.
- Remove from heat and let stand at room temperature for 10-15 minutes. Stir panna cotta mixture and gently pour into 4 dessert bowls or glasses. Cover and refrigerate for at least 2 hours or until set.
- When firm, spoon 2 tablespoons of the jam on top of each panna cotta.
- Serve immediately or refrigerate for up to 4 days.
Strawberry & Rhubarb Panna Cotta
Ingredients (makes 4 servings)
- 1 cup full-fat heavy whipping cream (240 ml/ 8 fl oz)
- 1 cup coconut milk or more cream (240 ml/ 8 fl oz)
- 2 tsp gelatin powder
- 1/4 cup water (60 ml/ 2 fl oz)
- 1/2 tsp vanilla powder or seeds from 1 vanilla bean or 1-2 tsp sugar-free vanilla extract
- 3 tbsp Erythritol or Swerve (30 g / 1.1 oz) or 10-15 drops liquid Stevia extract
- 8 tbsp Homemade Strawberry & Rhubarb Jam (160 g/ 5.6 oz)
Instructions
- If you are using whole vanilla bean, split it lengthways, scrape the seeds out.
- Combine the cream, coconut milk, all of Erythritol, stevia and vanilla extract in a small saucepan. Use a whisk to mix it well and warm it up over low heat.
- In a small bowl, combine the cold water with powdered gelatine. Make sure all the gelatin is properly dissolved before you add it to the warm (not boiling) mixture.
- Remove from heat and let stand at room temperature for 10-15 minutes. Stir panna cotta mixture and gently pour into 4 dessert bowls or glasses. Cover and refrigerate for at least 2 hours or until set.
- When firm, spoon 2 tablespoons of the jam on top of each panna cotta.
- Serve immediately or refrigerate for up to 4 days.
Nutrition (per 1 jar)
Calories352kcal
Net Carbs5.6g
Carbohydrates7.6g
Protein5.2g
Fat35.2g
Saturated Fat25.2g
Fiber2g
Sugar3.3g
Sodium29mg
Magnesium37mg
Potassium278mg
Detailed nutritional breakdown (per 1 jar)
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