Dessert - Chocolate Mint Panna Cotta
Each serving has 5.3 g of carbs. Fiber is negligible.
- 1 1/4 cups heavy cream
- 1/3 cup fresh mint, chopped
- 1/3 cup granulated Swerve Sweetener or other erythritol
- 1 cup whole milk
- 1 1/2 envelopes unflavored gelatin 2 oz
- 90 % cacao chocolate, chopped fine (gluten-free if possible)
Adapted from alldayidreamaboutfood.com
In a medium saucepan over medium heat, combine cream with fresh mint and erythritol. Bring to a boil, stirring to dissolve erythritol, then remove from heat.
Cover with lid and let steep 30 minutes.
Pour through a fine-mesh sieve into a bowl to remove solids. Press on solids to release as much flavor and liquid as possible. Set aside.
Lightly grease six (6) 1/2-cup ramekins or custard cups.
In another medium saucepan, pour 1/2 cup whole milk. Sprinkle gelatin over and let sit 3 minutes.
Add remaining whole milk and the chopped chocolate and set over medium heat, whisking constantly to melt chocolate. Cook until gelatin dissolves and steam rises from the surface, but make sure not to boil.
Remove from heat and stir in the cream mixture.
Divide mixture between prepared ramekins, cover with plastic wrap and chill at least 4 hours, until set.
Serve in the cups or unmold onto plates.
To unmold, sit the bottom of each ramekin in hot water for about 60 seconds. Run a sharp knife around the inside of each ramekin to loosen and flip out onto the plate. I found it took a little jiggling to get the panna cotta to come free.