Chocolate Panna Cotta with 35% Cream
Cream and chocolate provide fat, while the small protein content and moderate portion help keep carbohydrates controlled. Gelatin creates a tender firm texture without flour.
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Servings: 3 (1 serving ≈ 206 gram)
Digestion time: 3 hour
Recalculate the sweetener. (Erythritol)
Soak the Gelatin (8 g) in ice-cold water for 5 minutes. Heat the 35% cream (450 g) without boiling, add Erythritol (40 g) and 99% chocolate (120 g), and stir until melted.
Squeeze out the soaked Gelatin and mix it into the hot chocolate mixture until smooth. Divide it between three molds.
Refrigerate the panna cotta for at least 4 hours until fully set.
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