This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Celebrate the happiness that friends are always giving, make every day a holiday and celebrate just living!"
-Amanda Bradley, Poet
Panna cotta is Italian for cooked cream and often served at the holidays. It is a tradition throughout other Mediterranean countries as well. The nutmeg gives this recipe a warm, holiday feel.
Nutmeg is sold both as the whole seed and ground. The seed is about an inch long and oval shaped with a light brown skin. Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.
I have a nutmeg grater. These come in a variety of styles, but the one I have is made by Zyliss. It has a little cylinder that the nutmeg fits into and then is held in place with a spring. As you run the holder back and forth over the grater there's no chance of grating your knuckles. A must for any serious chef.
Servings = 6 | Serving size =1 panna cotta with 2 tablespoons sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
These will keep well for a few days in the refrigerator.
|2 Tbsp||warm water|
|1 1/2 tsp||unflavored gelatin|
|1 cup||2% milk|
|1 tsp||lemon zest|
|2 tsp||pure vanilla extract|
|1 tsp||ground nutmeg|
|2 cups||low-fat buttermilk|
|2 Tbsp||Granulated Stevia or Splenda|
|1/2 cup||sweetened dried cranberries|
|1 ounce||dark chocolate|
Place the 2 tablespoons warm water in a small dish and sprinkle the gelatin over the top. Set aside.
Place the milk, sugar, honey, lemon zest, vanilla extract and nutmeg in a non-reactive sauce pan over medium heat. Bring to a low boil and reduce to a simmer for about 2 minutes. Remove from the heat and let cool.
As it is cooling stir in the gelatin until well blended.
When the milk mixture is tepid add the buttermilk and Splenda and whisk.
Line 6 small ramekins with plastic wrap. Divide the milk mixture between the 6 lined ramekins. Cover and place in the refrigerator for at least 4 hours.
While the milk mixture is cooling place the cranberries in a non-reactive sauce pan with the water. Bring the mixture to a boil and reduce the heat to a simmer. Simmer for about an hour until there is only about 1/4 cup of liquid left.
Remove from the heat and let cool. After about 10 minutes, add the chocolate by just dropping the bar in the pan on top of the cranberry mixture. After another 10 minutes the chocolate should be softened and you can blend it into the cranberry mixture.
Serve the panna cotta by placing a plate on top of the ramekin. Invert the plate and the dessert will pop out of the ramekin. Gently peel off the plastic wrap. Top with two tablespoons sauce.
Serving size = 1 panna cotta with 2 tablespoons sauce
Servings = 6
Amount Per Serving
|Calories 153||Calories from Fat 28|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 1g||4%|
|Vitamin A 0%||Vitamin C 2%|
|Calcium 16%||Iron 2%|
|Vitamin K 1 mcg||Potassium 226 mg|
|Magnesium 24 mg|