Panna cotta with mascarpone and vanilla

Creamy panna cotta prepared with mascarpone and cream, lightly sweetened with a keto sweetener, flavored with vanilla.

Ingredients

mascarpone

whole cream 30%

sweetener to taste (erythritol recommended)

vanilla pod, scraped seeds

agar-agar

Instructions

1. Pour the cream and mascarpone into a saucepan over low heat; add vanilla seeds and sweetener and mix until combined.
2. If using agar-agar: dissolve the agar in a little cold water, add it to the hot cream and bring to a gentle boil for 1 minute to activate gelling; if using gelatin leaves: hydrate and dissolve off the heat before incorporating.
3. Pour the hot mixture into ramekins; let cool to room temperature then refrigerate for at least 3 hours until completely set.
4. Carefully unmold or serve in ramekins, garnish with a low-sugar red fruit coulis or orange zest for presentation.

Variants

• Add a layer of sugar-free raspberry jelly for a version in two textures.

Tips

• Test the setting after cooling: if too liquid, slightly increase the dose of agar next time.

FAQ