I was actually looking for a low carb version of panna cotta and found a recipe that could easily be adjusted. To make this low carb, merely use Splenda (or sweetener of choice) instead of real sugar. Then, instead of a sugary caramel, use a nice berry compote as the topping. I used a jarred Spiced Rum Caramel that needed to be used up. As it was very sweet and very strong, I only put a thin layer on it.
I found the panna cotta itself smooth, creamy, with just the right hints of whiskey and espresso. Hubby liked it too, but said that my homemade caramel would have been better as a topping.
You can easily make this recipe a million different ways. Add some lemon zest. Add a dollop of sugar-free jam. Scrape a vanilla bean of its seeds and add some vanilla extract. Rum! Almond flavouring. Top with a cranberry compote for a festive touch. So many options!
Whiskey Espresso Panna Cotta
Ingredients
- 2 cups whipping cream
- 1 teaspoon espresso powder
- 3 tablespoons sugar
- 1/4 cup spiced whiskey
Gelatin
- 1/2 cup half and half
- 1 packet Knox gelatin
Instructions
- In a small saucepan, heat the first 4 ingredients to a very light simmer.
- Remove from heat.
- Pour through a strainer into a bowl, then put back into the saucepan.
- In another small saucepan, heat the gelatin ingredients, stirring occasionally. Do not let it get to a simmer!
- Remove as soon as the gelatin has melted and the half and half is warm!
- Pour through the strainer into the other saucepan.
- Whisk to combine and let it heat through.
- Pour into glasses or containers of choice (makes 2) and chill for 2-3 hours.
- Top with caramel and toffee bits, if desired.