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Original recipe posted at DitchTheWheat.com as a guest post.
I've been guest posting for Carol from Ditch The Wheat! I have always admired Carol's blog for being one of the best sources of healthy low-carb, paleo-friendly recipes.
Her recipe photos are breathtaking and her posts offer useful tips on gluten-free baking. Carol has authored an excellent cookbook for some of the best grain-free recipes and has been working on yet another one.
Hands-on Overall
Serving size 1 panna cotta
Nutritional values (per serving, 1 panna cotta)
Net carbs6.9 grams
Protein5.4 grams
Fat30 grams
Calories302 kcal
Calories from carbs 9%, protein 7%, fat 84%
Total carbs8.3 gramsFiber1.4 gramsSugars2.6 gramsSaturated fat24.9 gramsSodium22 mg(1% RDA)Magnesium85 mg(21% RDA)Potassium372 mg(19% EMR)
Ingredients (makes 4 servings)
Chocolate panna cotta:
- 2 cups full-fat coconut milk or heavy whipping cream (240 ml/ 8 fl oz)
- 1/2 bar dark chocolate, 85%-90 cocoa solids (50 g/ 1.8 oz)
- 1/4 cup cold water (60 ml/ 2 fl oz)
- 2 tsp gelatin powder (5 g/ 0.2 oz)
- 10-15 drops stevia
- 1/2 tsp dried anise seeds
- 4 whole cardamom pods
- Optional: 1 tsp virgin coconut oil (not needed if you use silicon molds)
Strawberry Coulis:
- 1/2 cup strawberries (70 g/ 2.5 oz)
- 5-10 drops stevia
- 2 tbsp water
Instructions
Pour the coconut milk in a pot and add anise seeds and cardamom pods. Bring to simmer over medium heat and cook for just about a minute. Keep an eye on it to prevent the milk from boiling over. When done, take off the heat and leave to rest for 10-15 minutes.
Using a sieve, pour the milk into another pan and discard the spices.
Add dark chocolate broken into pieces and slowly heat up while stirring until the chocolate dissolves. Then, take off the heat and add stevia.
Meanwhile, pour the cold water in another pan. Sprinkle the gelatin over the surface of the water and mix in well. Let it stand for 10-15 minutes.
Add the warm chocolate mixture and keep stirring until dissolved. Make sure there are no granules before pouring it into the ramekins.
Lightly grease 4 ramekins with coconut oil and place them on a tray. (Or use a silicon muffin tray, no greasing needed.) Pour the chocolate mixture in and place in the fridge until set (3 hours or overnight).
When the panna cotta is set, prepare the strawberry coulis. Blend half of the strawberries in a food processor together with 2 tbsp water and stevia.
Run a knife around the edge of the panna cotta and unmold each one onto a plate and circle with the coulis. Use the remaining strawberries for garnish and enjoy. Store in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving, 1 panna cotta)
| Net carbs | Protein | Fat | Calories |
|---|
| Coconut milk (full-fat, unsweetened) |
| 3.2 g | 2.3 g | 24.1 g | 223 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 2.5 g | 1.4 g | 5.8 g | 66 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Anise seed, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cardamom whole, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Strawberries, fresh |
| 1 g | 0.1 g | 0.1 g | 6 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.5 g | 0 g | 6 kcal |
| Total per serving, 1 panna cotta |
| 6.9 g | 5.4 g | 30 g | 302 kcal |
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