There are so many amazing Italian desserts, but Panna Cotta has got to be one of the best (in our opinion, any way). It's a light, smooth and creamy pudding that is simple and elegant. This keto vanilla panna cotta is beautiful on its own, but when paired with raspberry compote, it's heavenly. When we made this, it had been a while since either one of us had ate panna cotta, and upon eating it, it became a new infatuation for us.
It's amazing that something so simple and easy produces such remarkable results. If you haven't made panna cotta before, you'll be surprised by just how easy and almost fool-proof it is to make. It doesn't take that long either!
It's perfect for special occasions too. Not just because it's elegant, but since it's an ideal make-ahead dessert. You can make it the night before or the morning of a special dinner and it'll be ready when you're done with dinner.
There are minimal ingredients in this keto vanilla panna cotta: gelatin, water, heavy cream, sweetener, vanilla extract, and a pinch of salt. The raspberry compote has even less ingredients -- it's just water, fresh raspberries and sweetener.
There are just four simple steps to making the panna cotta with raspberry compote:
1. For the panna cotta, sprinkle gelatin over water in small bowl and lightly stir to combine. Then, let sit for 5 minutes until soft.
2. In a small saucepan over medium heat, add heavy cream and sweetener and frequently stir until it just begins to simmer (do not let it boil!). Immediately remove from heat and stir in softened gelatin, vanilla extract, and a pinch of salt. To ensure the gelatin and sweetener have dissolved, dip your finger in the mixture and rub it between your fingers. It should feel smooth -- not grainy.
3. Use a small measuring cup to evenly pour the mixture between 4 ramakins. Let sit for 10 minutes or so (to cool), before putting in the refrigerator to set. It should chill for a minimum of 4 hours or overnight.
4. While the panna cotta sets, make the raspberry compote. In a small saucepan over medium heat, combine water, raspberries and sweetener. Continuously stir until the mixture reaches a boil. Then, reduce to a simmer and cook for 7 or 8 minutes, while stirring frequently, until thickened. Remove from heat and let cool to room temperature. Refrigerate until serving.
When you're ready to serve, simply remove the panna cotta from the fridge and spoon about a tablespoon of raspberry compote on the top of each panna cotta. We sometimes top with a few small mint leaves, which is a lovely addition, but optional.
The panna cotta can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.
We hope you enjoy it!
Recipe
Vanilla Panna Cotta with Raspberry Compote (Keto!)
Ingredients
- 1 ¾ cups heavy cream
- 3 tablespoons Swerve Granular for panna cotta
- 1 tablespoon Swerve Granular for raspberry compote
- 1 ½ teaspoons gelatin
- 3 tablespoons water for panna cotta
- 2 tablespoons water for raspberry compote
- 1 ½ teaspoons vanilla extract
- Pinch salt
- ⅔ cup raspberries
- 8 small mint leaves for topping optional
Instructions
- Make the panna cotta: In a small bowl, sprinkle gelatin over water and lightly stir to combine. Let sit for 5 minutes until soft. In a small saucepan over medium heat, add heavy cream and sweetener and continuously stir until it just begins to simmer (do not let it boil!). Immediately remove from heat and stir in softened gelatin, vanilla extract, and a pinch of salt. Continue to stir until gelatin and sweetener are completely dissolved. Use a small measuring cup to evenly pour the mixture between 4 ramakins. Let sit for 10 minutes or more (to cool) before putting in refrigerator to set. It should chill for a minimum of 4 hours or overnight.
- Make the raspberry compote: In a small saucepan over medium heat, combine water, raspberries, and sweetener. Continuously stir until mixture reaches a boil. Then, reduce to a simmer and cook for 7 or 8 minutes, while stirring frequently, until thickened. Remove from heat and let cool to room temperature. Refrigerate until serving.
- Finish and serve: After setting, remove panna cotta from refrigerator and spoon about a tablespoon of raspberry compote on the top of each panna cotta. Top with a few small mint leaves (optional).
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