Low carb saffron panna cotta

27 Dec 2012 4:36 pm     2 Comments    Posted under: Recipes

LCHF saffron panna cotta is just wonderful!

LCHF saffron panna cotta
8 servings

800 ml cream
10 g saffron (optional according to availability)
1  vanilla pod
3 gelatin sheets (or 3 tsp powdered gelatin)
150 ml chopped walnuts.

Pour the cream into a pot and bring to the boil. Add the saffron and vanilla. Simmer for 10 minutes. Prepare the gelatin according to instructions, for sheets lay then in water for 5 minutes.

Remove cream from heat and squeeze out the water from the gelatin sheets. Stir in the sheets into the cream until they dissolve. Popour the panna cotta into serving glasses or inte one larger bowl. Chop the walnuts and sprinkle the nus over each serving glass. Some nuts will sink down and some will float on top. Place the panna cotta in the fridge for at least 2 hours, to set.

Enjoy!

You can use dessicated coconut instead, small flakes of dark chocolate or berries as other options to the saffran.


 

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2 Comments + Add Comment

  • Going to try this one.

    But the ingredient is surely SAFFRON …Nort SAFFRAN?

       0 likes

    • So right! 🙂 Thank you!

         0 likes

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