The Classic Garnish
Top with fresh, tart berries like raspberries or blackberries to cut through the richness of the cream.
Low-Carb
Vanilla Bean Panna Cotta
A masterclass in simplicity. This velvety panna cotta uses heavy cream and real vanilla pod for an elegant finish.
Prep Time
20 mins + Chilling
Difficulty
Easy
Yield
4 Portions
Calories
250
Net Carbs
5g
Protein
3g
Fat
22g
Ingredients
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2 cups Heavy Cream (Grass-fed preferred)
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1/3 cup Erythritol Sweetener shopping_bag Shop Our Erythritol
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1 Pure Vanilla Bean Extract shopping_bag Shop Premium Vanilla
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2 tsp Grass-fed Gelatin Powder
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3 tbsp Cold Water
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Pro-Tip
Use the timing and difficulty guide as a mock recipe reference for this demonstration site.
Instructions
01
Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until it becomes thick and spongy.
02
Heat the Cream
In a medium saucepan, combine the heavy cream and Erythritol. Heat over medium-low heat, stirring constantly, until the sweetener is fully dissolved. Do not let it come to a boil.
03
Infuse Vanilla
Remove the pan from the heat. Whisk in the Pure Vanilla Bean Extract (and scraped seeds if using a fresh pod). Stir in the bloomed gelatin until completely smooth and melted.
04
Set and Chill
Pour the mixture into four individual ramekins or glasses. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until firm.
Serving Suggestions
Artisanal Crunch
Add a spoonful of toasted almond slivers or a sprinkle of flaky sea salt for an unexpected textural contrast.
Shop the Recipe
Pure Monkfruit Blend
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Pure Vanilla Extract
$24.00
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