Panna cotta with mascarpone and vanilla

Creamy panna cotta prepared with mascarpone and cream, lightly sweetened with a keto sweetener, flavored with vanilla.

Vegan Gluten-Free Low-Carb
schedule Prep (min)
15
whatshot Cook (min)
10
timer Total (min)
3
account_circle Servings
4
380 kcal
Par portion
36.0 g
Lipides
4.0 g
Protéines
2.0 g
Glucides nets
Ingredients
mascarpone mascarpone
whole cream 30% whole cream 30%
sweetener to taste (erythritol recommended) sweetener to taste (erythritol recommended)
vanilla pod, scraped seeds vanilla pod, scraped seeds
agar-agar agar-agar
Instructions
  1. Pour the cream and mascarpone into a saucepan over low heat; add vanilla seeds and sweetener and mix until combined.
  2. If using agar-agar: dissolve the agar in a little cold water, add it to the hot cream and bring to a gentle boil for 1 minute to activate gelling; if using gelatin leaves: hydrate and dissolve off the heat before incorporating.
  3. Pour the hot mixture into ramekins; let cool to room temperature then refrigerate for at least 3 hours until completely set.
  4. Carefully unmold or serve in ramekins, garnish with a low-sugar red fruit coulis or orange zest for presentation.
Variants
  • Add a layer of sugar-free raspberry jelly for a version in two textures.
Tips
  • Test the setting after cooling: if too liquid, slightly increase the dose of agar next time.
FAQ
Use gelatin sheets (3 sheets for this quantity).
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Jamilah Owusu Ghana

Chef Jamilah Owusu

Ghana

West-African-Modern

Vibrant stews and grilled proteins rebalanced for low-carb lifestyles.

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