Vanilla Panna Cotta With Strawberry Rhubarb Sauce

Low-carb vanilla panna cotta with strawberry rhubarb sauce.

A low-carb panna cotta is the perfect treat for those special occasions, as it’s simple to prepare and so rich and creamy. Top with a fresh strawberry rhubarb sauce to offset the rich cream. It’s absolutely delectable!

Vanilla Panna Cotta With Strawberry Rhubarb Sauce

   

Vanilla Panna Cotta With Strawberry Rhubarb Sauce

Ingredients for 4 servings:
Panna cotta

• * 1½ cups heavy whipping cream
• * ½ cup unsweetened almond milk or coconut milk
• * 2 tsp grass-fed unflavored powdered gelatin
• * 1⁄3 cup powdered erythritol
• * ¾ tsp vanilla extract

Sauce

• * 5 oz. rhubarb, chopped
• * 1½ oz. fresh strawberries, chopped
• * 2 tbsp powdered erythritol
• * 1 tbsp water

Net carbs: 5 % (4 g)Fiber: 1 gFat: 90 % (33 g)Protein: 5 % (4 g)kcal: 328

                       

Instructions
Panna cotta
1. Lightly grease 4 small (4-ounce capacity) ramekins.
2. In a medium saucepan, combine the cream and almond milk. Sprinkle with the gelatin and let sit a few minutes to let the gelatin bloom. Set over medium heat and cook, whisking frequently, until it just comes to a simmer and the gelatin is dissolved.
3. Remove from heat and whisk in the sweetener and vanilla extract. Divide the mixture between the 4 ramekins and refrigerate until set, at least 3 hours.
4. To unmold, set the ramekins in a bowl of hot water for 20 to 30 seconds. Remove from the water, place a small plate over top and flip upside down. Give it a good shake and it should pop out easily. Alternatively, you can simply eat the panna cotta straight from the ramekins.
Sauce
1. In a small saucepan over medium heat, combine the rhubarb, strawberries, sweetener, and water. Bring to a boil and then simmer until the rhubarb and strawberries are soft enough to be mashed with a fork.
2. Mash them up and let cool 20 minutes before drizzling over the panna cotta.