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Low Carb Panna Cotta with Raspberries

Homepage Recipes Low Carb Panna Cotta with Raspberries

Low Carb Panna Cotta with Raspberries

Preparation steps

Pour the cream into a saucepan, add the erythritol (5 tbsp, 50g) and the vanilla pulp.

Heat the pan and stir constantly so that the cream does not boil but the erythritol can dissolve well.

Let it simmer gently for 10 minutes.

Soak Gelatine - 2 Sheets - in Cold Water for 5 Minutes.

Remove the pan from the heat. Squeeze out the gelatine, add it to the cream and stir until dissolved in the cream.

Transfer the panna cotta into glasses or bowls and place them in the refrigerator for 4 hours or overnight.

Soak the Gelatine - 1 Sheet - in Cold Water for About 5 Minutes.

Puree the raspberries with 1 tablespoon of erythritol and bring to the boil briefly.

Then squeeze out the gelatine and add it to the puree. Pour the puree onto the cooled panna cotta and chill for another hour.
Tags:
Preparation time
15 Minutes
Number of portions
4
Degree of flatness
2 / 5
Allergens
Lactose, Milk
Occasions
-
Types
Produkty wykorzystywane do słodzenia, Dodatek do żywności, Zastępniki cukru, Sztuczne zastępniki cukru, Erytrytol
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 400 × Mililiter (1 ml)
Weight 400 ml
Cream 30%
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Number of servings 1 × Piece (2 g)
Weight 2 g
Vanilla, pod pulp
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Number of servings 6 × Tablespoon (10 g)
Weight 60 g
Erythritol
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Number of servings 3 × Leaf (1.6 g)
Weight 4.8 g

Alternatively 1.5 teaspoons of powder

Sheet of gelatin
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Number of servings 250 × Gram (1 g)
Weight 250 g
Raspberries

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
2.83g / 80.61 g
Fats 30%
30.19g / 53.74 g
Carbohydrates 50%
26.17g / 89.57 g
Kcal
387.67Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
11.31g / 80.61 g
Fats 30%
120.75g / 53.74 g
Carbohydrates 50%
104.67g / 89.57 g
Kcal
1550.67Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.