Luscious and Decadent Coffee Panna Cotta - LCHF, Keto, Banting

Video Description

This silky panna cotta combines cream and coffee - a perfect pick me up! Recipe: (6 serves) Ingredients: -400 g thickened cream - ideal for whipping (35% fat) -180 g pouring cream - 35% fat -2 tsp instant coffee -40 - 50 g powdered stevia -1 tsp powdered gelatine -40 g cold water Method: -add gelatine to cold water and set aside -add thickened cream, pouring cream, stevia and coffee to a small saucepan. Cook this over a low to medium heat (stir continuously) for about 5 minutes or until hot but not boiling -Turn off heat and add gelatine and water mixture. Stir well until all gelatine has dissolved -divide mixture evenly between 6 dariole moulds. Cover with cling wrap and allow to cool on the bench before placing in the fridge for at least 5 hours to set -to remove set panna cottas from their moulds, place the mould into a bowl of hot water for about 10 seconds. Take mould out of water and then, using a teaspoon, "pull" the panna cotta away from the sides of the mould. You want to get air in between the panna cotta and the mould. Once the air gets in, the panna cotta should slip out easily. Enjoy! Macros: (per serve and to be used as a guide only) Protein: 4.3 g Fat: 70 g Carbs: 5.9 g