That’s right….the title says “Lower” fat! I don’t see why recipes always have to be ‘Ridiculous amount of fat’, or ‘Tastes like cardboard because its calorie free’!
In this smooth, creamy gem we use 5% cream instead of its 35% big brother. In doing so we shave a WHOPPING 130 grams of fat from this recipe, that’s the equivalent of about 4 Big Macs! That’s worth saying again…we’ve shaved the equivalent of FOUR BIG MACS off of this recipe!! As for the taste? I have served this more than a handful of times and everyone absolutely loves it, and I never tell them its “lower” fat. BTW, its gluten free too!
The only minor drawback to this recipe is that it will not turn onto a plate. Panna Cotta is usually served chilled and the ramekin is turned upside down for a cute little dessert, sans dish. Due to the whole not becoming obese and clogging your heart thing, this recipe is just slightly less firm than the full fat version….therefore it will need to be served in the dish 🙂
- 2 cups 5% cream
- 1 packet (approx. 1 tbsp) unflavored gelatin (we use Knox)
- 3 tbsp hot water
- 1/2 cup granulated sugar (preferably organic finely ground)
- 1 tsp pure vanilla extract (or the scraping of one vanilla bean)
- pinch salt
In a heavy saucepan heat 1.5 cups of the cream and vanilla over medium heat until it bubbles and the cream starts to stick to the sides, stirring once or twice, about 5 minutes.
In a separate bowl, stir the gelatin powder into 3 tbsp of hot water, mix until dissolved, should take about a minute.
Add the sugar to the hot cream mixture and stir for 30 seconds. Add the salt and gelatin mixture and whisk until well blended.
Add the remaining half cup of cream and whisk again. Remove from heat and pour into ramekins.
This recipe fills 5 standard ramekins.
Refrigerate for 4 hours and enjoy!
TIP: This recipe is delicious on its own, but it is also a great base for your dessert creativity! Fresh berries, a fruit compote, chocolate shavings o even bacon jam (if you’re adventurous) all go great with this treat…use your imagination dammit!
Recipe by Adam Heard