John Myers
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LowCarb Panna Cotta with Strawberry Sauce
The perfect lowcarb panna cotta with strawberry sauce recipe with a picture and simple step-by-step instructions.
For the panna cotta
- 5 leaf Gelatin
- 600 ml Cream
- 1 piece Vanilla pods (pulp only)
For the strawberry sauce
- 120 g Strawberries
- 35 g Xylitol
- 50 ml Water
- Soak gelatine sheets in cold water as directed
- Put the cream in a small saucepan
- Add Xucker to the cream and bring to the boil together
- Squeeze out the gelatin and add until it dissolves
- While you are eating, scrape out the vanilla pod and pour the pulp into the hot cream
- Now prepare a bowl of ice water
- Put the still warm panna cotta in a second bowl. Put this in the bowl with the ice water. In this way, the mass cools down as soon as the mass begins to gel and becomes creamier, pour it into the dessert glasses. This process prevents the vanilla from settling on the bottom
- Now put the dessert glasses in the fridge for about 4 hours
- Meanwhile you can prepare the strawberry sauce
- To do this, wash the strawberries, dry them, quarter them and put them in a saucepan
- Add xucker and water and bring to the boil, then puree
- Brush through a sieve
- Now put in a glass or a sealable container and let cool down
- Serve with the panna cotta
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