Low-Carb Earl Grey Panna Cotta

You should all know by know how much I love a Panna Cotta.

It could be the fact that it is so easy to make. It could be the incredible silky texture. It could be the endless variations on flavour.

Who knows why? But this one is a must to add to your growing collection of low-carb panna cotta recipes.

Delicately infused with the delicious and pretty scent and flavour of bergamot, thanks to the Earl Grey tea, this keto-friendly panna cotta will make anyone sit back for a second and think “Whoa!” Enjoy!

Preparation time

Hands-on:    10 minutes
Overall:     2 hours 20 minutes

Nutritional values (per serving)

Total Carbs	2.1	grams
Fiber	0.2	grams
Net Carbs	2	grams
Protein	2.4	grams
Fat	23.5	grams
of which Saturated	14.6	grams
Energy	233	kcal
Magnesium	12	mg (3% RDA)
Potassium	142	mg (7% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (4%), fat (93%)

Ingredients (makes 4 servings)

• 1 cup heavy whipping cream or full-fat coconut milk (240 ml/ 8 fl oz)
• 1 cup unsweetened almond milk, cashew milk or macadamia milk (240 ml/ 8 fl oz)
• 1 tbsp Erythritol or Swerve (10 g/ 0.4 oz) - you can skip or use more to taste
• 2 tsp gelatin powder or 3-4 gelatin leaves
• 1/4 cup water (60 ml/ 2 fl oz)
• 2 Earl Grey tea bags or 2 tbsp loose tea

Note: For a nut-free alternative, try poppy seed milk (here's a guide on how to make any nut and seed milk).

Instructions

1. Place the cream, almond milk and sweetener in a saucepan and heat over medium heat.
   Note: You can use more sweetener if you want, but I find that this recipe lends itself to being only slightly sweetened. Alternatively, you can use a few drops of stevia.
   
2. Place the tea bags in the cream mixture to steep while it heats up.
   
3. Place your gelatin leaves in a bowl of cold water, or bloom your gelatin powder according to package instructions. Add the bloomed gelatin to the hot milk mixture and stir until completely dissolved.
   Note: Instead of powdered gelatin, you can use 3-4 gelatin leaves, enough to set 500 ml/ 17 fl oz of liquid. I used gelatin leaves because they give a wonderful smooth result but you can also use powdered gelatin.
4. Take the pot off the heat and sit aside for the tea to infuse further for 10 minutes. Squeeze the tea bags out into the mixture and discard.
5. Pour the mixture into serving dishes. I used one large shallow bowl, but individual pots or glasses would look pretty too.
   
   
6. Place in refrigerator for approx. 2 hours, or until set.
   
7. Store, covered, in the refrigerator for up to 4 days.
   Note: you can place cling wrap on the surface to avoid the wrinkled affect that you see in my photos, but I kind of like the texture and interest that it lends to the dish. You may not want that. I would suggest not using a big shallow bowl if you want to avoid the wrinkles on top, the smaller your surface area the least likely it is to wrinkle.
   
   

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