This recipe for Vanilla Berry Panna Cotta is not only low carb, sugar free, and Paleo, but so easy to make. There are only a few ingredients, and the cook time is very fast. The panna cotta takes a few hours in the refrigerator to set, but if you make this recipe the night before, it’s very convenient. I think this dessert is so tasty and visually impressive. If you make the recipe in ramekins, you can run them under cool water and invert to release the panna cotta on small plates, then top with the sauce and a dehydrated fruit or cookie crumble for a very elegant presentation.
Corey and I were so lucky the other week….We had a date night! It was my mother-in-laws birthday, and all she wanted was to go out for a fancy dinner with her close family. I know going out with your parents-in-law may not seem like the most fun and exciting thing to do, but, when you have two little kids at home, and are wrapped up in the day to day grind, getting away even for a few hours to a fancy adult dinner is heavenly. If you’re a parent, you know what I mean.
Our fancy dinner was at ADA St. in Chicago. The food was vamped up American-fusion. It was a really special meal as we all shared tapas-like small plates. Normally I kind of shy away from “small” plates because I feel like they’re an over priced excuse for mediocre food. But, I thought the dishes at ADA St. were pretty good with some standing out more than others. One of the stand-outs was a panna cotta dessert. I did not think I’d like it when it was described as similar to flan, however, I was pleasantly surprised. The texture was smooth and silky and very light. After tasting it, I dreamed of re-creating a sugar-less version with ZenSweet.
And so the recipe for Vanilla Berry Panna Cotta was born. This recipe is a very basic vanilla panna cotta that is light, fluffy, and deep in vanilla flavor. It pairs nicely with any berry, fruit, cookie, or sauce. You can use your imagination and add flavors as you choose and the seasons change. This basic vanilla panna cotta can be delicious with crisp cookies crumbled on top, drizzled with chocolate or caramel sauce- to get you thinking of some variations….
This recipe calls for gelatin. I know you’re probably thinking of Knox, but there’s much higher quality brands out there. We recently became fans of Vital Proteins Gelatin. This gelatin comes from cows that are guaranteed pasture raised, grass fed, antibiotic free, and Kosher. Vital Proteins makes what I currently find is the highest quality gelatin and collagen available.
Just a quick statement from the Vital Proteins FAQ page on what and why gelatin/collagen in general is good for your health…
“What is collagen? Collagen is the most abundant protein in the body and is a key constituent of all connective tissues. Collagen provides the infrastructure of the musculoskeletal system, essential for mobility.” Gelatin has the same nutritional benefits as collagen, but will gel in recipes, making it ideal for this recipe.
What are the benefits of collagen: Supports skin, bone, and joint health. Supports balanced hormones. Supports digestion. I will be writing a much more detailed post on the benefits of collagen coming soon.