Sugar-Free Panna Cotta With Blueberries And Vanilla - Keto-Friendly Dessert Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than vanilla beans.

Hydrate 2 gelatine sheets in cold water and set aside.

In a double-bottom pot, combine 150 milliliters of full-fat milk and 50 grams of erythritol, then add 1 teaspoon of vanilla bean paste.

Heat gently, stirring constantly until bubbles appear on the surface, then remove from heat.

Let the milk mixture sit for 5 minutes before adding the hydrated gelatine sheets, stirring to dissolve.

Add 250 milliliters of cold whipping cream and mix well.

Pour the panna cotta mixture into serving glasses and refrigerate immediately.

Keep the glasses in the fridge for 3 hours to set.

For the blueberry sauce, heat 100 grams of fresh blueberries with 20 grams of erythritol on a small flame, stirring constantly until the blueberries pop and the mixture thickens, about 10 minutes.

Remove from heat and strain to separate skins and seeds from the pulp.

Let the sauce cool to room temperature to thicken further.

Spoon the blueberry sauce over the panna cotta and add fresh blueberries on top.

Return the glasses to the fridge for another hour before serving.

Garnish with fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens