Vanilla Bean Panna Cotta with Strawberry Coulis
Creamy, rich vanilla bean panna cotta with sugar-free strawberry sauce makes an impressive dessert for special occasions. This dessert has 76.9% calories from fat.
Source: adapted by Myriam Byrne from Alldayidreamaboutfood.com
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Preparation time
Waiting time
4h
Ingredients
For 6 Dozen(s)
Recipe
- 1 1/2 cup(s) Heavy cream
- 1 tablespoon(s) Great Lake Gelatin (orange can)
- 1/2 cup(s) Swerve Sweetener
- 1 cup(s) Whole milk
- 1 Piece(s) vanilla bean
- 1/2 teaspoon(s) vanilla extract
Sauce
- 1 cup(s) fresh strawberries
- 1/2 cup(s) water
- 1/3 cup(s) Swerve
Vanilla Bean Panna Cotta with Strawberry Coulis Directions
- For the panna cotta, add 1/2 cup cream to a medium saucepan. Sprinkle the gelatin and let sit for 3 minutes.
- Add remaining cream and sweetener. Split vanilla bean lenghtwise and scrape out seeds. Add seeds and pod to cream mixture
- Cook mixture over medium heat, whiskinig continuously until gelatin dissolves and steam rises from the surface. Do not boil the mixture!
- Remove from heat, remove vanilla bean pod, and stir in whole milk and vanilla extract.
- Spoon into 6 dessert glasses, cover with pastic wrap and chill until set (about 3 to 4 hours).
- For the strawberry sauce: combine strawberries, water and sweetener in a small saucepan over medium heat. Bring to a boil until strawberries are soft and sauce thikens (about 7 to 10 minutes)
- Transfer mixture to a blender to puree. Let cool.
- Pour sauce over panna cotta before serving.
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Nutrition facts
(diet, gluten free)
Per Serving
- Kcal: 188 kcal
- Fibers (g): 0.58g
- Sodium (mg): 46mg
- Carbs: 6g
- Fat: 16g
- Proteins: 4g