Almond Panna Cotta Recipe
1.4g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 20 Minutes
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Easy
Style:Asian
Cook Time: 5 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
Calculating Net Atkins Count™INGREDIENTS
- 1 cup Heavy Cream
- 1 cup Almond Breeze Unsweetened Vanilla Milk
- 2 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 2 tsp Pure Almond Extract
- 1 1/2 tsp Gelatin Powder (Unsweetened)
DIRECTIONS
This light but aromatic dessert was created by chef Simpson Wong. Panna cotta is Italian for "cooked cream." After two weeks or when you move to Phase 2, you can garnish the dish with 1/3 cup skinned, sliced almonds. Be sure to use unflavored, unsweetened almond milk. This dessert needs to chill for at least 4 hours.- Pour 1/2 cup of heavy cream into a bowl. Sprinkle with gelatin and let stand until softened.
- Combine the remaining heavy cream with the almond milk in a small saucepan. Heat over medium flame until small bubbles begin to form along the sides of the pan. Pour over the gelatin mixture, Add sugar substitute and stir to mix evenly.
- Once the mixture is cool, stir in the almond extract. Pour 1/3 cup of the mixture into each of 6 plastic cups or decorative molds. Cover with plastic wrap and refrigerate overnight or until set, at least 4 hours.
- To serve, invert each panna cotta on a plate. Garnish with optional sliced almonds.
Cooking Tip
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
