Low Carb Panna Cotta with Tarty Raspberry sauce

Preparation Time: 5 mins

Cook Time: 15 mins

Time to wait before serving: 10 hrs

Servings: Serves 2-3 ppl

Ingredients

For Panacotta Base

1. 1 cup of Heavy Cream 
2. 1 cup of Half and Half 
3. 1  packet (8g) of Unflavored Gelatin
4. Few drops of Vanilla Extract 
5. 1 Small orange/lemon peel
6. 4 -6 tsp Monk Fruit extract.

For Raspberry Sauce

1. 1.5 Cups of frozen Raspberry/ fresh also works!
2. Zest of 1/2 lemon 
3. 1/3rd of an Orange's Zest 
4. 2 tsp of Vanilla bean extract
5. 1/2 of a Lemon's Juice
6. 1 tsp of Arrowroot starch/ 1 tbsp of ground unblanched Almond meal.

Method

Preparing the Gelatin

1. Mix the gelatin to 150 ml of cold water and let it sit for 15 mins. A jelly-like substance will be formed.

Preparing the Raspberry Sauce

1. Place a small saucepan on low-medium heat. Add frozen/fresh raspberries, monk-fruit extract, lemon zest, orange zest, juice of the freshly squeezed lemon as per the measurements. 
2. Add the arrowroot/unblanched almond meal after 2 mins and cook on a low-moderate heat until the raspberries become tender and the sauce thickens. Turn off the heat and add vanilla extract.
3. Let the mixture cool completely and strain the sauce using a strainer.
4. Pour it in an air-tight container and place it in the fridge.

Preparation of Panna Cotta Base

1. To a saucepan, combine heavy cream, half and half, orange/lemon peel, monk fruit extract, and bring the mixture to a slight boil until you start seeing bubbles on the sides of the pan, then turn off the heat.
2. Add the gelatin mixture and some vanilla extract to the saucepan.
3. Strain the entire mixture and transfer it to a small ramekin. 
4. Cover it with some plastic wrap and place the mixture inside the fridge overnight for a minimum of 8-10 hrs for the gelatin to solidify the Panna Cotta base.

Serving Ideas

1. When you are ready to serve the  Panna Cotta, place the ramekin with  Panna Cotta base inside warm water for a 1 minute.
2. This helps to loosen the mixture and can be transferred to a bowl by running a sharp knife on the side of the bowl.
3. Then pour the raspberry sauce on top or side of the base.
4. Place some freshly cut raspberries on the side/top (optional) for extra presentation and enjoy a guilt-free dessert.

Pro-Tip

1. The sauce can be made with either fresh or frozen berries (strawberry/blueberry etc)
2. Arrowroot starch is used to thicken the Raspberry sauce and this is what makes the desert a healthier choice than using corn starch. But I have tried the recipe with unblanched almond meal and it works great as well.

Word of Caution...!

1. You need a combination of Half and Half & Heavy cream to make this mixture work. Unfortunately, with just one alone/whole milk this recipe will NOT work.
2. This dessert is all about giving gelatin time to set. So a minimum of 8-10 hrs is needed to set this mixture. This can be prepared the previous day and be served the next day.