Vanilla Bean Panna Cotta with Raspberry Sauce
Wobbly, silky sugar-free vanilla panna cotta with a bright raspberry sauce. Make-ahead, elegant, and under 4 net carbs per serving.
- Prep15 min
- Cook5 min
- Chill4 hr
- Serves6
Panna cotta means “cooked cream,” and that is about all there is to it: cream, a little gelatin, vanilla and a way to sweeten it. It sets overnight, unmolds onto a plate like a restaurant dessert, and a quick raspberry sauce adds the tart contrast it needs.
Nutrition per serving (estimated)
Method
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
- Heat the cream, sweetener and scraped vanilla bean (with the pod) in a saucepan over medium until steaming but not boiling. Remove from the heat, discard the pod, and whisk in the bloomed gelatin until dissolved.
- Pour into six lightly oiled small ramekins or glasses. Chill at least 4 hours until set.
- For the sauce, simmer the raspberries with the sweetener and lemon juice for 5 minutes, mashing until saucy. Strain if you like. Cool.
- To unmold, dip each ramekin in hot water for 10 seconds and invert onto a plate. Spoon the sauce around.
Chef’s notes
- The panna cotta should jiggle like gelatin, not be firm. Less gelatin, silkier set.
- Serve it in glasses to skip the unmolding.
Storage: Refrigerate up to 3 days, covered.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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