Low Carb Coconut Almond Panna Cotta with Mixed Berry Compote – Keto Chinese Dessert
Discover this exquisite fusion of flavors with our low carb Coconut Almond Panna Cotta topped with a tangy Mixed Berry Compote. Perfect for those on a keto diet, this Chinese-inspired dessert combines the best of both worlds in a mouthwatering masterpiece. Try it today and indulge in a symphony of textures and aromas that will keep you coming back for more.
Allergens
Milk, Egg (in gelatin)
Ingredients
- 2 cups heavy cream 1 can (13.5 oz) coconut milk 1/4 cup granulated erythritol 2 tablespoons unflavored gelatin powder 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1/4 teaspoon salt 2 cups mixed berries (strawberries, blueberries, raspberries, and blackberries) 1 tablespoon granulated erythritol 1 tablespoon water
Instructions
- In a saucepan, combine heavy cream, coconut milk, 1/4 cup erythritol, gelatin powder, almond extract, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the gelatin is fully dissolved and the mixture begins to steam but does not boil.
- Remove from heat and allow the mixture to cool for 10 minutes. Then, pour into individual ramekins or dessert molds. Refrigerate for at least 4 hours or overnight until set.
- In a separate saucepan, combine mixed berries, 1 tablespoon erythritol, and water. Cook over medium heat, stirring occasionally, until the berries have softened and released their juices, about 10 minutes. Remove from heat and let cool slightly.
- To serve, gently warm the bottom of each ramekin or mold in a water bath for about 30 seconds to loosen the Panna Cotta. Invert onto individual plates, then pour the mixed berry compote over the top.
- Serve immediately and enjoy your culinary masterpiece.
Chef’s Insight
To achieve the perfect texture, ensure your gelatin is fully dissolved before adding it to the mixture.
Notes
Be sure to use full-fat heavy cream and coconut milk for the richest flavor and texture.