1. Get out a medium bowl. Pour the milk in. Open the packet of gelatin & sprinkle it over the milk & let the gelatin set five minutes.
2. In a small sauce pan, add the cream & the Truvia. Begin heating it on medium. Stir to dissolve the Truvia. Add the gelatin & milk mixture. Stir until the gelatin is completely dissolved. Cook for about 3 minutes on medium, stirring constantly. Take the saucepan off the heat & add your flavoring (see note below).
3. Pour the mixture into small ramekins (see special note below). Each person will get about a half cup serving. Cover with plastic wrap so they don't get a gooey film forming on top.
4. Chill for at least four hours. You can easily make these the day before & they'll keep just fine. Leftovers can be kept covered for days in the refrigerator but don't count on leftovers!
5. To unmold & serve: Put hot water about one inch deep in a pan (like a 9 x 13 inch pan). Put the ramekins in & count to 30. Then, take them out. Run a sharp knife around the edge to loosen the top. Place a serving plate on top of each one. Turn over & then grip the ramekin & plate to sandwich it in your hands. Shake gently to loosen the panna cotta. You'll hear a little "thwak" when it comes loose from the ramekin. Don't expect them all to be perfect. You can cover little loose parts with sauce.
- To make other flavors, you can use organic flavorings or use flavored stevia drops. I go for the organics if possible. I can easily see coconut, lemon, orange flavors. They would all be refreshing. If you do flavor them, put in one teaspoon of vanilla & make the other two teaspoons the varied flavor.
- I did coconut flavor & drizzled just a bit of melted chocolate over the top & it tastes a lot like a Mounds bar.
SPECIAL NOTE: If you don't own ramekins or don't want to buy some you can put the custard in a 9 x 13 inch pan & chill it that way. That means you'll just scoop it out or slice & scoop it out. It might not be totally uniform so plan to serve it in a nice dessert dish & fancy it up with the sauce & maybe a sprig of mint.
Directions For The Sauce:
1. You can also pair the panna cotta with fruit sauce (aka fruit coulis).
2. Just take a pint of berries & put them in a blender with one teaspoon of vanilla & one or two packets of Truvia. Blend until smooth. If you don't mind lumps or seeds, you can serve it right from the blender. Just spoon it over the panna cotta. Or if you want to get the seeds & solids out, strain it. That means put it in a strainer & keep stirring it around until the liquid drops off the bottom of the strainer. Be sure to scrape off the bottom of the strainer too to get the very last bit.
3. You can also make sauce from tropical fruits like mango & papaya. I took frozen mango, let it thaw & then just blended it up. Didn't even need sweetener.
FOR HOLIDAYS: You can use food coloring to dye your batter so it can be all kinds of pastel colors. Just use six to eight drops & see if you like the color when mixed. I dyed the pictured version a light green for St. Patrick's Day & Spring.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (184g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 313 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 127.9mg||39 %|
|Sodium 123.1mg||4 %|
|Potassium 157.2mg||4 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.2g|
|Protein 33.7g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 493
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!