Caramel Panna Cotta (with raspberries and dark chocolate sauce)

This is a scrumptious, DS-friendly dessert which is ridiculously easy to make. The heavy cream also makes it a good choice for anyone with lactose tolerance issues.

I came across the basic recipe at Linda's Low Carb Recipes. I am impressed by the simplicity and versatility of it; the recipe can be easily tweaked to create any flavor imaginable. I am looking forward to making a lemon version next, which ought to go beautifully with some fresh blueberries. 

For this initial attempt, I went with caramel. That would have been luxurious all on its own, but I figured, why not go for completely decadent? So, I garnished it with a dark chocolate sauce and a few fresh raspberries. Mmmm. 

Read on for instructions, step-by-step pics and nutritional information.


Caramel Panna Cotta

Ingredients: 

1 envelope unflavored gelatin 

3 tablespoons DaVinci sugar free syrup, Vanilla*

2 cups heavy cream 

1/2 cup DaVinci sugar free syrup, Caramel

See how simple? Only 4 ingredients! *If you wanted to, you could cut this down to 3 by making it entirely with Caramel syrup. I used the Vanilla because it adds a nice layer of complexity to the flavor.

Step 1: In a small bowl, sprinkle the packet of gelatin over the 3 tablespoons syrup; let stand 5 minutes to soften. This is what the gelatin/syrup mixture will look like after standing for 5 minutes.

Step 2: While the gelatin is sitting, bring the cream and 1/2 cup syrup to a boil on medium heat. Watch closely to make sure the cream does not burn. Once it has reached a boil (tiny bubbles throughout) remove from the heat.

Step 3: Add the gelatin mixture; stir thoroughly until the gelatin is completely melted. 

Step 4: Pour into 6 individual dessert cups. Or, if you're like me and don't have any fancy schmancy dessert cups, you can improvise. Ramekins would work well. I used teacups.

Step 5: Cover with plastic wrap to prevent skin from forming. Chill at least 4 hours or until set. Overnight works even better. Do not put these in the freezer as that will destroy the texture. 

If you want to enjoy the panna cotta all on its own, you can eat it directly from the dessert cup. Here is how I hooked mine up with extra yumminess, though. 

Dark Chocolate syrup:

This, I truly eyeballed, so please forgive the lack of measurements. Hopefully the pics will help. Take a small handful of dark chocolate chips (Ghirardelli 60% rock!), add a small bit of butter and a splash of heavy cream. Microwave on 50% power for 30 seconds. Stir until chocolate is completely melted.

Drizzle chocolate syrup onto a circle on a small dessert plate. Spoon Panna Cotta from dessert dish/teacup and position in center of plate. Garnish with fresh raspberries and enjoy! 

Below is the nutritional breakdown for the Panna Cotta (without chocolate or raspberries).

Per serving (assuming 6 servings):

Calories - 277

Fat - 29.4 grams

Protein - 3.0 grams

Carbs - 2.2 grams