There is nothing better than this silky sugar-free panna cotta. This is the ideal dessert to round off any meal, especially in summer, because there is nothing to bake!
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What is Panna Cotta?
Without a doubt, this is one of the simplest and easiest desserts to make. Precisely, it’s its simplicity that makes panna cotta so delicious. This is a dessert made with just four ingredients and incidentally does not have to be baked. With panna cotta, less is more, and the simpler, the better.
In Italian, panna cotta literally means cooked cream. In this sense, and although it does not contain any egg, we could say that this delicacy is a “cousin” of the French crème brûlée and its Spanish counterpart, the Catalonian cream.
Panna cotta is a classic of northern Italian cuisine, a dessert with a smooth and creamy texture. Its cream flavor is neutral and therefore ideal for pairing with a myriad of toppings.
How do you eat panna cotta?
I love panna cotta with strawberry coulis, but it’s equally delicious with plain fresh strawberries, blueberries, raspberries, and blackberries. The natural acidity of the fruit contrasts with its creamy flavor and silky texture. That contrast between flavors and colors is just perfect.
Usually, the panna cotta is made in individual ceramic or glass ramekins and then unmold when serving. I love to prepare it in martini glasses and serve it with little cubes of two of my favorite fruits: mango and strawberries, and to complete the garnish with a sprig of peppermint. Italians usually eat it with chocolate sauce. But it is so delicious that you can also eat it alone.
How to make sugar-free panna cotta
This dessert is made in three easy steps. First, the unflavored gelatin is hydrated in cold milk. Then heavy cream is cooked with the sweetener. I substitute monk fruit for sugar, which takes a little longer to dissolve and is a bit less sweet (but it also doesn’t add calories and doesn’t affect the glycemic index).
Once the monk fruit has dissolved, and the cream has been cooked without boiling, it is removed from the heat. Then, the hydrated gelatin is added, and you stir very well so that everything dissolves and there are no lumps. Finally, the mixture is poured into individual molds to set.
A good idea is to make panna cotta the day before to stay overnight in the refrigerator. But if like me this morning, the craving strikes you, and you can’t wait, it will be enough to refrigerate it for four hours et voilà: you’ll have your dessert ready.
To make this recipe you will need some utensils and ingredients, including:
- Glass measuring cups
- Medium pot
- Wooden spoons
- Unflavored gelatin
- Monk fruit
- Vanilla extract
- Martini glasses
Sugar-free Panna Cotta Recipe
Sugar-free Panna Cotta
- 2 ½ cups heavy cream
- 4 tablespoons monk fruit
- ½ cup milk
- 2 teaspoons unflavored gelatin powder
- 1 teaspoon vanilla extract
- 1/2 cup fresh mango cut into small cubes
- 1/2 cup fresh strawberries diced
- 4 sprigs spearmint
- In a small pot, cook the cream and monk fruit over medium heat, constantly stirring until the monk fruit dissolves and bubbles begin to form on the edge of the pot. Take care that it does not boil.
- Turn off the heat and add the milk and gelatin mixture to the cream. Stir very well and add the vanilla.
- Strain and serve in four souffle bowls or Martini glasses. Refrigerate for at least four hours before serving.
- Serve with the fruit and garnish with the mint.
Don’t miss my other no-bake desserts:
- Mojito Cheesecake
- Maracuyá Delight
- Espuma de lima
- Strawberries with Goat Cheese Mousse
- Blackberry ice cream