Keto Hungarian Chocolate Cauliflower Panna Cotta

Allergens

Dairy, nuts

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup unsweetened cocoa powder
• 1 medium head of cauliflower, steamed and puréed
• 1/3 cup granulated erythritol (or preferred keto sweetener)
• 2 tsp pure vanilla extract
• 1 tbsp unflavored gelatin powder
• 1/4 cup cold water
• Fresh raspberries, for garnish
• Chopped pistachios, for garnish
• Cocoa powder, for dusting

Instructions

1. In a small bowl, combine the gelatin with cold water and let it bloom for 5 minutes.
2. In a medium saucepan, combine the heavy whipping cream, unsweetened cocoa powder, and erythritol. Heat over low heat, whisking occasionally, until the mixture is smooth and well combined.
3. Add the steamed and puréed cauliflower to the saucepan, along with the bloomed gelatin. Continue to heat, stirring constantly, until the gelatin has fully dissolved and the panna cotta mixture has thickened slightly.
4. Remove from heat and whisk in the vanilla extract.
5. Strain the mixture through a fine mesh sieve into a large bowl to remove any cauliflower lumps.
6. Divide the mixture evenly among 6 ramekins or dessert cups, and refrigerate for at least 4 hours or until fully set.
7. To serve, garnish with fresh raspberries, chopped pistachios, and a light dusting of cocoa powder.

Chef’s Insight

The combination of creamy cauliflower and rich chocolate creates a unique mouthfeel that is both indulgent and keto-friendly.

Notes

This dessert can be prepared ahead of time and makes an impressive addition to any dinner party.