↞ recipe box start page
Category: DELECTABLE DESSERTS
Prep Time: Cook Time: Total Time:
This one I developed for a dear friend who has diabetes-he loved it! I hope you do too.
Don't let the use of unflavored gelatin put you off.
serves 6-8
Ingredients
1 envelope of unflavored gelatin (approx 2 teaspoons)
1/2 cup of marscapone cheese
2 1/2 cups of heavy cream
1/2 cups SPLENDA
1 vanilla bean (scrape the inside for the seeds) or 2 teaspoons pure vanilla extract
1 cup of fresh berries,or fruit washed and drained and sweetened to taste with additional SPLENDA.
I also used a peach/strawberry gourmet ice cream topping.
Whipped Cream sweetened and whipped.
Directions:
In a small bowl pour 1/2 cups of heavy cream, sprinkle the gelatin over it to soften it or bloom, about 5 minutes.
In a large saucier pan combine the remainder of the heavy cream, marscapone cream & SPLENDA.
Add vanilla bean pulp or extract .
If you choose a whole vanilla bean split it in half with a paring and scrape the pulp from the inside. Add it to the pan.
You can add the whole bean for a deeper vanilla flavor. Remove the whole bean pod before pouring into the ramekins.
Bring cream mixture to JUST A SIMMER-DO NOT BOIL, whisking occasionally until the SPLENDA is dissolved.
Remove from the heat.
Remove the vanilla pod
Add the softened gelatin mixture and whisk completely to dissolve the gelatin.
Strain the mixture by using a chinois into a measuring cup with a spout.
If you skip this step you may end up with undissolved gelatin and it will ruin your finished product.
Pour the panna cotta into small individual ramekins or custard cups.
Refrigerate for at least 3 hours before serving.
If you choose to unmold, carefully & briefly dip the ramekins into a baking dish with hot water.
Run a thin knife carefully around the outside. to loosen the sides.
Wipe the water form the outside and place a small plate on top of the ramekin.
Flip it over onto the plate and give it a hard tap to finish releasing it.
Garnish with freshe fruit and whipped cream.
Note: you can use any combination of milk products for the 3 cups used, buttermilk(full fat works best, sour cream, whipping cream, half & half, whole milk or cream cheese.
view more member recipes
SUGAR FREE MARSCAPONE PANNA COTTA
view my recipes
print
save
Category: DELECTABLE DESSERTS
Prep Time: Cook Time: Total Time:
This one I developed for a dear friend who has diabetes-he loved it! I hope you do too.
Don't let the use of unflavored gelatin put you off.
serves 6-8
Ingredients
1 envelope of unflavored gelatin (approx 2 teaspoons)
1/2 cup of marscapone cheese
2 1/2 cups of heavy cream
1/2 cups SPLENDA
1 vanilla bean (scrape the inside for the seeds) or 2 teaspoons pure vanilla extract
1 cup of fresh berries,or fruit washed and drained and sweetened to taste with additional SPLENDA.
I also used a peach/strawberry gourmet ice cream topping.
Whipped Cream sweetened and whipped.
Directions:
In a small bowl pour 1/2 cups of heavy cream, sprinkle the gelatin over it to soften it or bloom, about 5 minutes.
In a large saucier pan combine the remainder of the heavy cream, marscapone cream & SPLENDA.
Add vanilla bean pulp or extract .
If you choose a whole vanilla bean split it in half with a paring and scrape the pulp from the inside. Add it to the pan.
You can add the whole bean for a deeper vanilla flavor. Remove the whole bean pod before pouring into the ramekins.
Bring cream mixture to JUST A SIMMER-DO NOT BOIL, whisking occasionally until the SPLENDA is dissolved.
Remove from the heat.
Remove the vanilla pod
Add the softened gelatin mixture and whisk completely to dissolve the gelatin.
Strain the mixture by using a chinois into a measuring cup with a spout.
If you skip this step you may end up with undissolved gelatin and it will ruin your finished product.
Pour the panna cotta into small individual ramekins or custard cups.
Refrigerate for at least 3 hours before serving.
If you choose to unmold, carefully & briefly dip the ramekins into a baking dish with hot water.
Run a thin knife carefully around the outside. to loosen the sides.
Wipe the water form the outside and place a small plate on top of the ramekin.
Flip it over onto the plate and give it a hard tap to finish releasing it.
Garnish with freshe fruit and whipped cream.
Note: you can use any combination of milk products for the 3 cups used, buttermilk(full fat works best, sour cream, whipping cream, half & half, whole milk or cream cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pink Panna Cotta With Red Raspberries
by sgre52160
1/4 cup cold water 2 envelops unflavored gelatin 2 3/4 cups milk 2 tbsp sugar 2 tsp vanilla extract 3/4 tsp almond extract 1/2 cup red berry juice Place water in cup, and sprinkle with gelati
by sgre52160
1/4 cup cold water 2 envelops unflavored gelatin 2 3/4 cups milk 2 tbsp sugar 2 tsp vanilla extract 3/4 tsp almond extract 1/2 cup red berry juice Place water in cup, and sprinkle with gelati
Lemon Panna Cotta With Fresh Raspberry Balsamic Sauce
by UltimateCook
Serves/Makes: 4 8 ounce ramekins Difficulty: 4 Prep Time: 25 minutes Fridge Time: 5 hours Ingredients: 1 cup milk 1 cup heavy cream 1/2 cup superfine sugar zest of one lemon juice of 1/2
by UltimateCook
Serves/Makes: 4 8 ounce ramekins Difficulty: 4 Prep Time: 25 minutes Fridge Time: 5 hours Ingredients: 1 cup milk 1 cup heavy cream 1/2 cup superfine sugar zest of one lemon juice of 1/2
Mastic Greek Yogurt Panna Cotta With A Sour Cherry Sauce
by ICOOK2
Ingredients: 1 envelope unflavoured gelatin (2 1/4 teaspoons) 1/4 cup water 1 cup heavy cream 1/3 cup sugar (I used vanilla sugar) 1/2 teaspoon mastic resin crystals 1 (16 ounce) container Greek
by ICOOK2
Ingredients: 1 envelope unflavoured gelatin (2 1/4 teaspoons) 1/4 cup water 1 cup heavy cream 1/3 cup sugar (I used vanilla sugar) 1/2 teaspoon mastic resin crystals 1 (16 ounce) container Greek
Prosciutto With Marscapone And Maple
by CoombsFamilyFarms
1 fresh French baguette 8 oz marscapone 1 teaspoon dried thyme 1/4 lb prosciutto ham, shaved 3 Tablespoons 100% pure or organic maple syrup Thinly slice baguette. Stir thyme into marscapone. Sp
by CoombsFamilyFarms
1 fresh French baguette 8 oz marscapone 1 teaspoon dried thyme 1/4 lb prosciutto ham, shaved 3 Tablespoons 100% pure or organic maple syrup Thinly slice baguette. Stir thyme into marscapone. Sp
view more member recipes
related CDKitchen recipes
Irish Coffee Panna Cotta
Buttermilk Panna Cotta With Lemon Jelly
Canal House's Cappuccino Panna Cotta
Ginger And Lemongrass Panna Cotta
Traditional Scottish Shortbread Cookies