“Keto Thai Coconut Panna Cotta with Mango Coulis: A Delectable Low-Carb Dessert Adventure!”

Allergens

Dairy (Heavy Cream) - Tree Nuts (Macadamia Nuts)

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) full
• fat coconut milk
• 1/3 cup Swerve confectioners' sweetener or erythritol
• 2 tsp Thai fish sauce
• 1 tsp vanilla extract
• 3 tbsp unflavored gelatin powder
• 6 tbsp cold water
• 2 ripe mangoes, peeled and diced
• 1/4 cup Swerve confectioners' sweetener or erythritol
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• Chopped macadamia nuts for garnish
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the heavy cream, coconut milk, sweetener, Thai fish sauce, and vanilla extract. Heat over low heat until the sweetener dissolves.
2. In a small bowl, mix gelatin with cold water. Let it bloom for 5 minutes.
3. Once the cream mixture is heated, remove from the heat and whisk in the bloomed gelatin until fully incorporated. Pour the mixture into individual molds or ramekins. Refrigerate for at least 4 hours or overnight to set.
4. For the mango coulis, blend diced mangoes, sweetener, lime zest, and lime juice in a blender until smooth. Strain through a fine mesh sieve to remove any solids. Refrigerate until ready to use.
5. To serve, carefully unmold the panna cotta onto individual plates. Drizzle with the mango coulis, garnish with chopped macadamia nuts and fresh mint leaves.

Chef’s Insight

For an even richer flavor, infuse the coconut milk with lemongrass and kaffir lime leaves before using it in the recipe.

Notes

The use of Swerve confectioners' sweetener and erythritol ensures that the recipe is suitable for a Keto diet.