Saffron Pannacotta

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A bright yellow and delicious keto finale to your Easter dinner. This pannacotta is very easy to make and a real crowd pleaser. Ketogenic low carbKetogenic low carb94% Fat3% Protein3% Carbs3 g carbs / serving Easy 10 m + 2 h10 minutes preparation2 hours cooking time
Ketogenic low carbKetogenic low carb94% Fat3% Protein3% Carbs3 g carbs / serving Easy 10 m + 2 h10 minutes preparation2 hours cooking time

A bright yellow and delicious keto finale to your Easter dinner. This pannacotta is very easy to make and a real crowd pleaser.

Ingredients

6 servingservings
USMetric
  • ½ tablespoon ½ tablespoon unflavored powdered gelatin
  • water
  • 2 cups 475 ml heavy whipping cream
  • ¼ teaspoon ¼ teaspoon vanilla extract
  • 1 pinch 1 pinch saffron
  • 1 tablespoon 1 tablespoon honey (optional)
  • 1 tablespoon 1 tablespoon chopped almonds (optional)
  • 12 12 physalis or fresh raspberries (optional)

Print recipe
NutritionKetogenic low carb94% Fat3% Protein3% Carbs3 g carbs / serving

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
  2. Bring cream, vanilla, saffron and optional honey to a light bowl in a sauce pan. Lower the heat and allow to simmer for a few minutes.
  3. Remove the pan from the stove top and add the gelatin. Stir until completely dissolved.
  4. Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the pannacotta with physalis or other berries and serve.

Tip!

You can vary the flavoring of this pannacotta in a number of ways. Try adding more vanilla for a plain but intense vanilla flavor. You can also use licorice powder, lemon or orange zest, cocoa powder or coffee granules dissolved in a few drops of hot water. Always add a pinch of vanilla when experimenting with other flavors, it enhances the natural sweetness of the cream.

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