Go Back
–+ servings
Print Pin

Creamy Panna Cotta with a Raspberry Coulis

Course Dessert
Diet Diabetic
Servings 4
Author Jennifer Overstreet

Ingredients

  • 1 C Heavy Cream
  • 1 C Unsweetened Almond Milk
  • 2 1/2-3 T Gelatin
  • 1/3 C Sweetener
  • 2 t Vanilla

Raspberry Coulis

  • 1 C Raspberries, I used fresh
  • 3 T Water
  • 1 t Lemon Juice
  • 1/4-1/2 C Sweetener

Instructions

  • Place all of the panna cotta ingredients, except the gelatin, to a medium saucepan over medium, to medium low heat. Whisk everything together. Add the gelatin. whisk until dissolved.
  • Pour into containers of choice. I used 4 jelly size canning jars.
  • Refrigerate until firm. Make the raspberry coulis. Place all of the ingredients in a saucepan. I just used the same one I cooked the panna cotta in. Bring to a boil. Allow to thicken as much as you want.
  • Strain if desired.
  • Pour evenly on top of the firm panna cotta. Keep in fridge until ready to eat.