Panna Cotta II Recipe - Cooking Index
Panna Cotta II Recipe - Cooking Index
Vanilla bean imparts the most flavor, but extract is fine in a pinch. Just add 1 teaspoon along with the gelatin.
Courses: Dessert| 1 | Gelatin | |
| 2 cups | 474ml | Heavy cream |
| 8 | Sugar substitute | |
| 1 | Vanilla bean |
Lightly oil six 6-ounce custard cups. In small bowl sprinkle gelatin over 3 tablespoons cold water, let sit 5 minutes until softened. Meanwhile, in medium saucepan combine heavy cream, 1/2 cup water, sugar substitute and scrapped out vanilla bean seeds. Bring to a boil over medium heat. Remove from heat, add gelatin mixture; stir until melted.
Pour mixture into prepared cups. Cover surface with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours. Turn out onto serving plates.
This recipe yields 6 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3.5 grams
Protein: 2.6 grams
Fat: 29.5 grams
Calories: 283
Variations:
u Almond Panna Cotta: Omit vanilla. Instead, stir in 1/4 teaspoon almond extract.
u Coconut Panna Cotta: Omit vanilla. Instead, stir in 1/4 teaspoon coconut extract
Source:
Atkins Cookbook at http://atkinscenter.com
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