Low-Carb, Gluten-Free Cranberry-Almond Panna Cotta Recipe

Ingrédients

• 2/3 cup fresh cranberries
• 1 envelope Unflavored gelatin, not a store brand or it won’t behave right)
• 2 cups heavy cream
• 1/3 cup Powdered stevia or 9 packets Truvia or PureVia or 2/3 cup Ideal sweetener
• 1/2 teaspoon almond extract or 1 teaspoon vanilla
• Coconut oil or butter

Préparation

1. 1

   Wipe six 6-ounce custard dishes with coconut oil or butter, using a small patch of paper towel. Or you could use a casserole dish instead of custard cups.

2. 2

   Put the cranberries in a small saucepan.

3. 3

   Add the sweetener and 2 tablespoons of water.

4. 4

   Boil until the cranberries are softened, pressing gently on them and stirring them with the back of a spoon, for 5 minutes.

5. 5

   At the same time, in a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.

6. 6

   Bring the cream, ½ cup water, and extract to a boil on medium heat.

7. 7

   Take the pan off the stove; add the gelatin mixture; stir until the gelatin is completely melted.

8. 8

   Add the cranberry mixture and stir until it’s all through the cream.

9. 9

   Pour into custard cups or a Pyrex dish.

10. 10

    Chill at least 3 hours. You can make this a day ahead, but don’t freeze it or it goes all gooey or clumpy, depending on your fridge.