Keto Spiced Chocolate Panna Cotta with Strawberry Coulis


Step 1

Pour the coconut milk in a pot and add anise seeds and cardamom pods. Bring to simmer over medium heat and cook for just about a minute. Keep an eye on it to prevent the milk from boiling over. When done, take off the heat and leave to rest for 10-15 minutes.

Step 2

Using a sieve, pour the milk into another pan and discard the spices.

Step 3

Add dark chocolate broken into pieces and slowly heat up while stirring until the chocolate dissolves. Then, take off the heat and add stevia.

Step 4

Meanwhile, pour the cold water in another pan. Sprinkle the gelatin over the surface of the water and mix in well. Let it stand for 10-15 minutes.

Step 5

Add the warm chocolate mixture and keep stirring until dissolved. Make sure there are no granules before pouring it into the ramekins.

Step 6

Lightly grease 4 ramekins with coconut oil and place them on a tray. (Or use a silicon muffin tray, no greasing needed.) Pour the chocolate mixture in and place in the fridge until set (3 hours or overnight).

Step 7

When the panna cotta is set, prepare the strawberry coulis. Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.

Step 8

Run a knife around the edge of the panna cotta and unmold each one onto a plate and circle with the coulis. Use the remaining strawberries for garnish and enjoy. Store in the fridge for up to 4 days.