There is no use trying to hide it, I am a dessert fanatic. Strangely, I find this to be more true ever since I discovered I was pre-diabetic and went low carb. Because prior to this time, dessert was associated with a certain amount of guilt, of knowing I was entering into forbidden territory and that I had to try and limit my love of all things sweet. Not that it ever did me much good, I’ve always had a raging love of dessert. But now that the desserts I make fall well in line with my newly minted idea of what’s actually healthy for me, I feel free to love them like never before. I can indulge in dessert for breakfast, lunch and dinner. I often do, and I am not ashamed to admit it. This blog might as well be named All Day I Dream About Dessert, for all that I ever post anything besides sweet treats.
People often ask me where I get the ideas for my desserts and I find that I am at a loss to say. My ideas come from a million different sources and because I think about dessert so often, all the ideas get jumbled up together. Sometimes I can pinpoint the actual source of inspiration, such as another blogger’s creation that I think would hold up well to a low carb, gluten free makeover. But oftentimes the origin of an idea isn’t so clear. I’ve seen it here and there on the internet and it’s made it’s way into the back of my brain, to eventually come forward when the time is right. And sometimes the idea is purely my own and pops unbidden into my mind, fully formed in the manner of Athena springing from Zeus’s head. This was one such recipe.
Panna Cotta is a lovely dessert, all creamy and rich but also a little like adult jello. It’s simple to make, too and needs no baking, just a few hours to set in the fridge. I don’t know why I wanted to pair the coffee flavour with a raspberry sauce, I just did. It just seemed like the right thing to do. And I wanted to use Greek yogurt in the base, as I’d seen other Greek yogurt panna cottas and it always sounded so good. So I just did what my head told me to do and hoped the final product would be as good as the image in my mind.
Thankfully, it was. I really loved the combo of coffee and raspberry together, it worked even better than I’d hoped. And the Greek yogurt gave an interesting tanginess that helped offset the creamy richness of the base. The only thing I’d do differently next time is divide it into 8 servings instead of 6, because it’s so rich and decadent. It’s definitely a keeper of a dessert recipe and I am so pleased it was an original idea. That’s not to say no one has ever done it before, it simply that I thought it all up on my very own!
Coffee Panna Cotta with Raspberry Coulis – Low Carb and Gluten-Free
Ingredients
Coffee Panna Cotta:
- 1 1/2 cups heavy cream, divided
- 1 envelope unflavoured gelatin
- 1 tbsp instant coffee
- 1/3 cup Swerve Sweetener
- 1 1/2 cups Greek yogurt, I used full fat, but you could do 2%
- 1/2 tsp vanilla extract
- 10 drops stevia extract
Raspberry Coulis:
- 2 cups raspberries, fresh or frozen (if frozen, thaw first)
- 3 tbsp powdered Swerve Sweetener
- 2 tsp fresh lemon juice
Instructions
- For the panna cotta, lightly grease 8 half-cup ramekins or serving dishes.
- Place 1/2 cup heavy cream into a medium saucepan, sprinkle gelatin overand let sit for 3 minutes.
- Add remaining cream, instant coffee and granulated erythritol, and set over medium heat, whisking until gelatin, coffee and erythritol are dissolved. Cook until mixture begins to steam but does not boil.
- Remove from heat and stir in Greek yogurt, vanilla and stevia until smooth.
- Divide between prepared ramekins, wrap in plastic wrap and chill at least 3 hours.
- For the raspberry coulis, process raspberries and powdered erythritol in a food processor until pureed.
- Set a fine-mesh sieve over a bowl and drain, pressing on solids to get as much liquid through the sieve as possible. Stir in lemon juice.
- If you want to unmold your panna cotta, sit the ramekin in several inches of hot water, then run a sharp knife around the outside and invert onto a plate. Alternatively, you can leave it in the serving dish. Drizzle with raspberry coulis and serve.
Notes
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Would it be possible to substitute pumpkin for the coffee in this recipe and then use another topping? Is there such a thing as pumpkin panna cotta? Sounds so good to me.
Thanks, Elaine
Can i substitute strawberries for rasberry?
Of course!
I have granular Swerve will that work? Or can I use Stevia blend (sugar & Stevia mix)? Asking for the coulis.
Either should work.
I made this the other day and it was pure heaven. Even my sisters-in-law loved it! Thanks for a great recipe.
What an elegant presentation Carolyn – I love raspberries and their naturally brilliant color!
This looks yummy!! My hubby loves Coffee.
Pat
Dont think I have ever seen a more beautiful panna cotta! 🙂
This is so elegant and I bet it tastes amazing!
Yum!
Yes, all day I dream about dessert too…and always have! I love how your recipes never raise my blood sugar no matter how big the serving. So, I can have my cake, eat it too AND be healthy. Perfect combo!
Oh man! I LOOOOVE panna cotta, and used to have a recipe for buttermilk panna cotta in my high-carb days. I bet this one with greek yoghurt has the same tang hiding behind the sweetness…yum! And the coffee flavor idea is brilliant. Thanks for this.
You’re welcome. I haven’t seen you around lately…hope you’re well!
I need to learn to make panna cotta, it seems like such a versatile dessert!
Wow, what a great dessert! I’ve been on a major chocolate and raspberry kick lately and these look so irresistible! Great recipe, Carolyn.
Calories?
HAHAHA! Yeah, you really do have a sweet tooth! But we are so thankful for it because we get such wonderful recipes like this panna cotta!
looks amazing! I had raspberries on the brain today too! 🙂
It is very strange Carolyn but once in a while when I read a blog post it’s like hearing my own thoughts. I didn’t care much for desserts either until I had to go low carb. And I know several others who say the same! Now I make my own low carb desserts and want to have them all the time. No guilt about it since I never used to feel guilty about regular desserts, and now there is no need because they consist of healthy ingredients anyway minus the sugar. You are also chanelling my recent interest in panna cotta. I made it a few days ago for the first time and wondered why on earth didn’t I do this sooner? I can’t wait to try your version, since I love coffee too. Thank you!