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Panna Cotta literally means “set cream” so it’s the perfect low carb dessert! And there is something so special about that beautifully textured and lush first spoonful. You could flavor this with so many different things but lavender is such a lovely ingredient to use and it tastes amazing.
To make your panna cotta you can use powdered gelatin. Two teaspoons will make soft and delicate panna cotta, while 3 teaspoons will make a creamier, thicker panna cotta. Or you can use 3-4 gelatin leaves like I did, enough to set 500 ml/ 17 fl oz of liquid. I used gelatin leaves because they give a wonderful smooth result but you can also use powdered gelatin.
Culinary lavender is the preferred option, but any dried lavender flowers can be used. Please ensure that they are clean and come from spray-free flowers though. Lavender is only used for infusing and not included in the nutrition facts.
This luscious and creamy low-carb dessert is the perfect base for that elusive hint of lavender. It’s spectacular, yet your guests will never know that it only took you minutes!
Hands-on Overall
Serving size 1 jar
Nutritional values (per serving, 1 jar)
Net carbs6 grams
Protein9.6 grams
Fat51.3 grams
Calories534 kcal
Calories from carbs 5%, protein 7%, fat 88%
Total carbs6.1 gramsFiber0.1 gramsSugars5.9 gramsSaturated fat32.6 gramsSodium75 mg(3% RDA)Magnesium17 mg(4% RDA)Potassium255 mg(13% EMR)
Ingredients (makes 4 servings)
Instructions
- Place the sour cream, Greek yoghurt, sweetener into a saucepan.
- Add lavender and vanilla and heat over a medium heat. Taste and add sweetener if needed.
- Sprinkle gelatin powder over 1/4 cup of cold water and sit aside to let it bloom.
- Once ready, pour and scrape the gelatin into the hot cream mixture and mix well until all the gelatin has dissolved. (Add your lavender oil if using instead of dried lavender. It will smell quite strong, as the heat of the cream is releasing the fragrance of the oil. I suggest tasting as you go).
- Strain mixture to remove any lumps of gelatin and dried lavender. Do not press to squeeze the lavender dry or the panna cotta will get bitter and the lavender scent too strong.
- Pour into individual serving glasses. I prefer glass jars to panna cotta moulds, because they’re much easier and look fabulous. But use a mould if you want to.
- Sprinkle with finely chopped lavender and chill until firm, approx. 4 hours. Enjoy!
- Store covered in the refrigerator for up to 4 days
Ingredient nutritional breakdown (per serving, 1 jar)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 3.3 g | 2.4 g | 48.2 g | 464 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 2.4 g | 5.6 g | 3.1 g | 60 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.5 g | 0 g | 6 kcal |
| Lavender, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Total per serving, 1 jar |
| 6 g | 9.6 g | 51.3 g | 534 kcal |
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