Keto Lemon Panna Cotta
Welcome to keto meals and recipes dot com. Today, we are featuring an
extremely easy to prepare lemony panna cotta.
The macros on this recipe are amazing, twelve point nine to one with total carbs per serving of 3.5 grams.
Before beginning to cook, prepare and measure your ingredients carefully in a medium saucepan. Combine the cream and almond milk,
then add the sweetener of your choice. I prefer monk fruit.
Add a pinch of salt and vanilla and
three small ribbons of lemon peel.
Place your pot on the stove and turn your heat to medium-low.
As you’re heating your cream mixture, stir constantly with the whisk. This will help to dissolve the sweetener and the salt
and combine all the ingredients.
After just a few minutes you will notice that the cream will start simmering around the edges of the pot and
small bubbles will begin to break the surface.
As soon as you see the bubbles breaking the surface, turn off the heat.
Next add the prepared gelatin to your cream mixture and
with a whisk stir to combine the gelatin until it is completely dissolved
Also at this point you can add whatever flavoring you have chosen. In this case I have added fresh lemon juice.
Strain the cream mixture through a fine mesh sieve.
I prefer to use a measuring cup because it makes it much easier
to pour into your mold or whatever serving dish you have chosen.
Cover each container with either cling wrap or parchment paper and refrigerate for a minimum of six hours.
Keep your panna cotta in the refrigerator until just before you’re ready to serve.
To garnish use a little bit of lemon peel,
perhaps even some pomegranate seeds,
a chocolate curl or other garnish of your choice.
The panna cotta has a velvety, creamy texture and makes a wonderful dessert for any meal,
but just don’t tell you guests how easy it was to make. Enjoy!
The description below has a link to the printed recipe. I hope you enjoyed this panna cotta recipe, and thank you for watching!