Panna cotta is an easy Italian dessert that is made with cream and gut-healing gelatin. The basic recipe is flavored with vanilla and sweetener but you can use other ingredients such as berries, lemon, cinnamon or even cacao powder
The traditional panna cotta recipe is a Persian twist by using safforn, rose water and cardamom. These automatic flavors work really well and make keto panna cotta even more delicious
Keto version of Saffron Panna Cotta, is a deliciously creamy high-fat treat that will impress your guests
A easy to make this fat bomb both dairy-free and nut-free. If you can't eat nuts, you can swap the almond milk for Poppy Seed Milk and/or coconut milk. To make the panna cotta dairy-free, swap the cream for coconut cream. Simple!
1/4 tsp dried saffron 3-4 ice cubes 1 tbsp gelatin powder (11 g/ 0.4 oz) 1/4 cup water (60 ml/ 2 fl oz) 1 1/4 cups heavy whipping cream (300 ml/ 10 fl oz) 1 cup unsweetened almond milk (240 ml/ 8 fl oz) 1/3 cup Erythritol or Swerve (67 g/ 2.4 oz) 2 tbsp rose water (30 ml) 1 tsp ground cardamom 1 tsp sugar-free vanilla extract Optional: slivered pistachios and whipped cream for topping
To make the saffron water, put the saffron in a small bowl or cup. Add ice cubes (crushed ice is best) and leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the color and aroma of saffron
In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of cold water and let stand for about 5 minutes Meanwhile, combine the heavy cream, almond milk and sweetener in a small saucepan. Heat up over a medium heat, stirring until sweetener is fully dissolved Remove the saucepan from the heat add the vanilla extract, cardamom, rose water, saffron water and gelatin. Whisk together gelatin and cream mixture until thoroughly incorporated
Pour into individual serving glasses (about 1/2 cup/ 120 ml) and refrigerate for at least 2 hours or until set Store in the fridge for up to 4 days. Optionally, top with whipped cream and slivered pistachio nuts, and decorate with dried rose petals
Tip: You can make 2 layers of panna cotta: The first layer flavored with vanilla, and the second layer flavoured with saffron, rose water and cardamom. To make the vanilla layer, divide the mixture between the glasses. Let cool to room temperature, then place them in the fridge for at least 30 minutes or until the panna cotta starts to set
Add another layer of saffron, cardamom and rose water infused panna cotta Once you add the second layer, place in the fridge for 2 hours, or until filly set