Moonlit Mango Keto Panna Cotta

Allergens

Dairy, Tree Nuts

Ingredients

• 1. 2 cups heavy cream 2. 1 cup unsweetened almond milk 3. 1/2 cup granulated erythritol 4. 2 teaspoons unflavored gelatin powder 5. 1 cup fresh mango puree 6. 1/2 teaspoon vanilla extract 7. A pinch of salt 8. For the caramel sauce: 9. 1/2 cup granulated erythritol 10. 2 tablespoons water 11. 1/4 cup unsalted butter 12. 1/2 cup heavy cream

Instructions

1. In a saucepan, combine the heavy cream and almond milk. Bring to a simmer over medium heat.
2. In a small bowl, mix gelatin with 1/4 cup of cold water. Let it bloom for 5 minutes.
3. Add the gelatin mixture, erythritol, vanilla extract, and a pinch of salt into the saucepan. Stir until fully dissolved and well combined. Remove from heat.
4. Stir in the mango puree until fully incorporated.
5. Divide the mixture among six ramekins or dessert cups. Cover and refrigerate for at least 4 hours, or until set. Caramel Sauce:
6. In a saucepan, combine erythritol and water over medium heat. Cook without stirring until the erythritol has fully dissolved and turned into an amber colored liquid.
7. Carefully add butter and whisk until fully incorporated.
8. Slowly pour in heavy cream while continuously whisking. Continue to cook for another 1 2 minutes or until the desired consistency is reached. Remove from heat and allow to cool slightly. Plating:
9. Unmold each panna cotta onto a serving plate.
10. Drizzle with the caramel sauce, creating a cascade of golden sunlight.
11. Sprinkle crushed pistachios over the top, evoking moonlit stardust.

Chef’s Insight

Perfectly balanced sweetness for a keto-friendly delight.

Notes

This recipe calls for blooming gelatin in cold water before adding it to the saucepan, ensuring a smooth texture for the panna cotta.