Sugar-free Panna Cotta

Master the art of the perfect sugar-free panna cotta. A light, dairy-based Italian dessert using agar-agar.

Course Dessert

Cuisine Italian

Keyword dairy, dessert, low carb, sugar free dessert

Prep Time 5

Cook Time 5

Total Time 10

Servings portions

Calories 250kcal

Author missblasco

Combine the Dairy: In a medium saucepan, pour in the heavy cream and the whole milk. While the liquid is still cold, add the agar-agar powder. Whisk thoroughly until the powder is fully incorporated and there are no lumps.
Heat: Turn the heat to medium. It is essential to stir constantly with a whisk as the mixture heats up. Bring it to a gentle boil.
Simmer and Set: Once it begins to boil, continue cooking for approximately 5 minutes. Do not stop whisking and do not increase the heat; the goal is to activate the agar-agar without scorching the dairy on the bottom of the pan.
Sweeten: Remove from the heat and stir in the erythritol. Mix well to ensure it dissolves completely before the mixture begins to thicken.
Flavor and Rest: Add the vanilla extract and give it a final stir. Pour the mixture into a heat-resistant container.

Quick Chocolate Sauce: For a decadent topping, melt one square of 92% dark chocolate with a splash of milk and a teaspoon of butter in the microwave at low power.
Red Berry Coulis: You can also prepare a simple berry sauce. I like to freeze strawberries, raspberries, and blueberries when they are at peak ripeness so I always have bags ready in the freezer for a quick coulis.
Fresh Fruit: This panna cotta pairs beautifully with fresh seasonal berries or sliced peaches.
Keep it Simple: If you prefer, enjoy it as is to appreciate the pure, creamy dairy flavor.