Keto Saffron Pannacotta
“Simple. Gorgeous. Creamy. Picture if you will, a bright saffron laden pannacotta that will amaze your friends and family. Look no further, here’s the saffron-tastic keto dessert of your dreams!” Keto Saffron Pannacotta – You must try this recipe.
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- ½ tbsp unflavored powdered gelatin
- 2 cups heavy whipping cream
- ¼ tsp vanilla extract
- 1 pinch saffron
- 1 tbsp honey (optional)
- 1 tbsp chopped almonds (optional)
- 12 physalis or fresh raspberries (optional)
- Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
- Bring cream, vanilla, saffron and optional honey to a light boil in a sauce pan.
- Lower the heat and allow to simmer for a few minutes.
- Remove the pan from the stove top and add the gelatin.
- Stir until completely dissolved.
- Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
- Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the pannacotta with physalis or other berries and serve.
- You can vary the flavoring of this pannacotta in a number of ways. Try adding more vanilla for a plain but intense vanilla flavor. You can also use licorice powder, lemon or orange zest, cocoa powder or coffee granules dissolved in a few drops of hot water. Always add a pinch of vanilla when experimenting with other flavors, it enhances the natural sweetness of the cream. Also, a touch of sea salt would be amazing with this dessert!
Per Serving: 271 calories; 29 g fat; 2 g carbohydrates; 3 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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