Low carb vanilla panna cotta with strawberry rhubarb sauce

Low Carb Vanilla Panna Cotta with Strawberry Rhubarb Sauce

File:Low Carb Vanilla Panna Cotta with Strawberry Rhubarb Sauce.jpg

Low Carb Vanilla Panna Cotta with Strawberry Rhubarb Sauce

Ingredients

• 2 cups of heavy cream
• 1/4 cup of erythritol
• 1 vanilla bean, split and scraped
• 2 teaspoons of gelatin
• 1/4 cup of cold water
• 1 cup of chopped strawberries
• 1 cup of chopped rhubarb
• 1/4 cup of erythritol (for the sauce)
• 1/2 cup of water (for the sauce)

Instructions

1. In a medium saucepan, combine the heavy cream, erythritol, and the seeds from the vanilla bean. Bring to a simmer over medium heat.
2. In a small bowl, sprinkle the gelatin over the cold water and let stand for a few minutes to soften.
3. Remove the cream from heat and whisk in the gelatin until dissolved.
4. Pour the mixture into four dessert dishes and refrigerate for at least 4 hours, or until set.
5. To make the sauce, combine the strawberries, rhubarb, erythritol, and water in a small saucepan. Bring to a simmer over medium heat and cook until the fruit is soft and the sauce has thickened, about 10 minutes.
6. Let the sauce cool, then spoon over the panna cotta before serving.

Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Setting Time: 4 hours
• Total Time: 4 hours 30 minutes

Nutritional Information

• Calories: 350
• Fat: 30g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 4g

Recipes (external)

• Diet Doctor recipes on Low carb vanilla panna cotta with strawberry rhubarb sauce
• Allrecipes Low carb vanilla panna cotta with strawberry rhubarb sauce
• Ruled.me recipes on Low carb vanilla panna cotta with strawberry rhubarb sauce
• Food.com recipes on Low carb vanilla panna cotta with strawberry rhubarb sauce
• Pinterest recipes on Low carb vanilla panna cotta with strawberry rhubarb sauce
• You Tube recipes on Low carb vanilla panna cotta with strawberry rhubarb sauce

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