My new panna cotta recipe

RK -

Having come to the conclusion that I am, after all, eating too many protein puddings (previous analysis on the subject here and here), I decided to ditch the artificially sweetened bowls of goodness and replace them with equally protein-packed stuff that doesn't have any sweeteners - mainly quark.

But since quark is usually fat-free and tastes pretty disgusting, I've also had high fat whipped cream.

But because whipped cream in itself can get quite boring after a while, instead of whipping the cream, I decided to try and make some panna cotta.

Not only was it super easy to make, I also like the fact that when I make my own panna cotta, I can customize it to my needs - mainly, that I can leave out all added sugar and other sweeteners. Plus, if you enjoy it without toppings, it's completely meat-based. Plus plus, it tastes completely different from the air-packed whipped cream.

Here's my recipe, if you can call it that:

RK's panna cotta for 1

Ingredients:

Half a cup of high fat heavy whipping cream
One teaspoon of gelatin powder
Toppings, optional

Method:

  1. Mix the gelatin with one tablespoon of water and let bloat while you do step 2.
  2. Bring the cream to a boil in a pan on the stove, set aside.
  3. Add the bloated gelatin to the cream and mix until even. Pour into a serving dish.
  4. Let set in the fridge until firm (about an hour).
  5. Enjoy as is or with preferred toppings, like honey, berries, or cinnamon.

It's a simple recipe, but I like it! What's more, you can customize it however you want - not only with toppings, but with flavor in the base as well (vanilla, rum extract, whatever you want).

RK out.