Citrus Panna Cotta - 14g Carbs, 2g Fiber, 5g Sugar
Above nutrition is using Truvia Sweetener instead of Sugar!
Recipe Source: Washington chef-restaurateur Barbara Black...
whose son is diabetic... VIA The Washington Post, February 2, 2011
Chef-restaurateur Barbara Black likes to serve these subtly flavored
cooked-cream desserts to her family with fruit and Orange Buckwheat
Gingersnaps (see related recipe). Feel free to serve these in smaller
portions or in espresso cups, or to substitute Truvia natural sweetener.
MAKE AHEAD: The individual panna cottas need to be refrigerated overnight
to set.
Course: Dessert
Features: Make-Ahead Recipes
Servings: 7 - 8
--> For the panna cotta
3 cups heavy cream
1 cup whole or low-fat milk
6 kaffir lime leaves (optional; available at Indian markets)
1 vanilla bean, cut lengthwise in half (reserve one half for the
scented orange sections)
7 Tbsp sugar (may substitute 8 3/4 tsp Truvia natural sweetener)
Finely grated zest of 1/2 lemon
Finely grated zest of 1/2 lime
Finely grated zest of 1/2 orange
3 tsp unflavored powdered gelatin (may substitute 5 gelatin sheets)
--> For the scented orange sections
2 large navel oranges
1 star anise
Half vanilla bean (see above)
Sugar or sugar substitute of your choice
For the panna cotta:
Use nonstick cooking oil spray to grease the insides of seven
6-ounce ramekins.
Combine the cream, milk, kaffir lime leaves, if using, half of the
split vanilla bean, sugar and the citrus zest from the three fruits
in a medium saucepan over medium heat; cook for about 10 minutes,
until the mixture thoroughly heated through and fragrant and the
sugar has dissolved.
Place the gelatin in a heatproof mixing bowl and add about 1 cup of
the hot cream-milk mixture, whisking until the gelatin has thoroughly dissolved. Add the remaining cream-milk mixture. Strain through a
fine-mesh strainer into a large heatproof measuring cup; discard
the solids.
Divide the mixture evenly among the individual ramekins. Cover with
plastic wrap, making sure the plastic does not touch the surface of
the panna cottas. Refrigerate overnight till just set.
For the scented orange sections: Slice off the top and bottom of both
oranges. Place one of the oranges, with a cut side down, on a cutting
board, then work your way around the fruit, slicing off all of the peel
and pith. Hold the orange over a small saucepan; cut the orange segments
out of their membranes, letting them fall into the saucepan. Squeeze the
juices from the remaining membrane into the saucepan. Add the star anise
and the remaining vanilla bean half (making sure to scrape out the bean
and include the scrapings, too). Bring to a boil over medium-high heat,
stirring occasionally, then remove from the heat and stir in the sugar
or sugar substitute to taste. Discard the star anise and vanilla bean
half, and cool or refrigerate until ready to use.
If ramekins were used, the panna cottas can be turned out on individual
dessert plates. Set the ramekins in a shallow dish of hot water briefly
to help unmold them.
Serve the panna cottas with the scented orange sections on the side,
and, if desired, the gingersnaps.
Servings: 7 - 8
Nutrition per Serving (using low-fat milk, based on 8):
390 Calories, 33g Fat, 21g Saturated Fat, 125mg Cholesterol, 50mg Sodium,
23g Carbs, 2g Dietary Fiber, 15g Sugar, 3g Protein
Nutrition per Serving (using low-fat milk and Truvia natural sweetener):
350 Calories, 33g Fat, 21g Saturated Fat, 125mg Cholesterol, 50mg Sodium,
14g Carbs, 2g Dietary Fiber, 5g Sugar, 3g Protein
No comments:
Post a Comment