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General • Easy

Low Carb Panna Cotta with Raspberries

15 min

4 / Portions

Contains allergens

Milk Vanilla Gelatin Rosaceae fruits Salicylates

Ingredients - 5

Download Ingredients - PDF Download Ingredients - PDF with images

Sour Cream 30%

400 x Mililiter

(1 ml)

Vanilla, Ground or Vanilla Bean Paste

1 x Piece

(2 g)

Erythritol

6 x Tablespoon

(10 g)

Sheet Gelatin

3 x Leaf

(1.6 g)

Raspberries

250 x Gram

(1 g)

Recipe preparation steps

Pour the cream into a saucepan, add the erythritol (5 tbsp, 50g) and the vanilla pulp.Heat the pan and stir constantly so that the cream does not boil but the erythritol can dissolve well.Let it simmer gently for 10 minutes.

Soak Gelatine - 2 Sheets - in Cold Water for 5 Minutes.

Remove the pan from the heat. Squeeze out the gelatine, add it to the cream and stir until dissolved in the cream.

Transfer the panna cotta into glasses or bowls and place them in the refrigerator for 4 hours or overnight.

Soak the Gelatine - 1 Sheet - in Cold Water for About 5 Minutes.

Puree the raspberries with 1 tablespoon of erythritol and bring to the boil briefly.Then squeeze out the gelatine and add it to the puree. Pour the puree onto the cooled panna cotta and chill for another hour.

Nutrients

Name	All Portions	Single Portion
Alcohol	2.5 g	0.63 g
Alpha Linolenic Acid	0.13 g	0.03 g
Arginine	0.1 g	0.03 g
Ash	1.66 g	0.42 g
Beta-Cryptoxanthin	2.5 µg	0.63 µg
Beta-sitosterol	35 mg	8.75 mg
Boron	2.5 mg	0.63 mg
Calcium	407.86 mg	101.97 mg
Campesterol	3.75 g	0.94 g
Carbohydrate	104.67 g	26.17 g
Carotene Beta	30 mg	7.5 mg
Chlorine	2.5 mg	0.63 mg
Cholesterol	282.55 mg	70.64 mg
Chromium	2.5 µg	0.63 µg
Citric acid	2.25 mg	0.56 mg
Cobalt	2.5 µg	0.63 µg
Copper	0.48 mg	0.12 mg
Erythritol	60 g	15 g
Fat	121.4 g	30.35 g
Fatty monounsaturated	32.03 g	8.01 g
Fatty polyunsaturated	4.15 g	1.04 g
Fatty saturated	72.08 g	18.02 g
Fatty trans	2.55 g	0.64 g
Fiber	17.42 g	4.36 g
Fiber insoluble	13.75 g	3.44 g
Fiber soluble	3 g	0.75 g
Fluoride	2.5 mg	0.63 mg
Fructose	6 g	1.5 g
Galactose	2.5 g	0.63 g
Glicemyc Index	80 µg	20 µg
Glucose	5.75 g	1.44 g
Glutamine	0.25 g	0.06 g
Glycine	0.12 g	0.03 g
Histidine	0.05 g	0.01 g
Hydroxyproline	0.06 g	0.02 g
Inulin	2.5 g	0.63 g
Iodine	2.5 µg	0.63 µg
Iron	2 mg	0.5 mg
Isoleucine	0.1 g	0.03 g
KJ	5386.6 kJ	1346.65 kJ
Kcal	1306.2 kcal	326.55 kcal
Lactose	2.5 g	0.63 g
Leucine	0.18 g	0.05 g
Linoleic Acid	0.1 g	0.03 g
Lutein + zeaxanthin	350 mg	87.5 mg
Lysine	0.13 g	0.03 g
Magnesium	50.31 mg	12.58 mg
Malic acid	1.25 g	0.31 g
Maltose	2.5 g	0.63 g
Manganese	0.8 mg	0.2 mg
Methionine	0.03 g	0.01 g
Molybdenum	2.5 µg	0.63 µg
Nickel	2.5 mg	0.63 mg
Oleic Acid	0.03 g	0.01 g
Omega 3	0.13 g	0.03 g
Omega 6	0.1 g	0.03 g
Oxalic acid	0.05 mg	0.01 mg
Phenylalanine	0.1 g	0.03 g
Phosphorus	322.6 mg	80.65 mg
Phytosterols	45 mg	11.25 mg
Potassium	510.51 mg	127.63 mg
Proline	0.07 g	0.02 g
Protein	11.91 g	2.98 g
Protein Animal	2.5 g	0.63 g
Protein Plant	3.25 g	0.81 g
Quinic acid	0.75 g	0.19 g
Salt	0.4 g	0.1 g
Selenium	0.5 µg	0.13 µg
Sodium	149.38 mg	37.35 mg
Sorbitol	2.5 g	0.63 g
Starch	0.25 g	0.06 g
Stigmasterol	2.75 g	0.69 g
Sucrose	2.5 g	0.63 g
Sugar	25.62 g	6.4 g
Sulfur	2.5 mg	0.63 mg
Threonine	0.08 g	0.02 g
Total sugar alcohols	62.5 g	15.63 g
Tryptophan	0.03 g	0.01 g
Valine	0.13 g	0.03 g
Vitamin A	807.5 µg	201.88 µg
Vitamin B1 (Thiamin)	0.08 mg	0.02 mg
Vitamin B12 (Cobalamin)	3.75 µg	0.94 µg
Vitamin B2 (Riboflavin)	0.8 mg	0.2 mg
Vitamin B3 (Niacin)	0.71 mg	0.18 mg
Vitamin B4 (Choline)	30.75 mg	7.69 mg
Vitamin B5 (Pantothenic acid)	0.83 mg	0.21 mg
Vitamin B6 (Pyridoxine)	0.2 mg	0.05 mg
Vitamin B7 (Biotin)	2.5 mg	0.63 mg
Vitamin B9 (Folate)	52.5 µg	13.13 µg
Vitamin C (Ascorbic acid)	78.5 mg	19.63 mg
Vitamin D	2.5 µg	0.63 µg
Vitamin E	1.2 mg	0.3 mg
Vitamin K	19.5 µg	4.88 µg
Water	479.27 g	119.82 g
Xylitol	2.5 g	0.63 g
Zinc	0.9 mg	0.23 mg