Low-Calorie Panna Cotta With Plum Sauce
A silky, low-calorie panna cotta topped with rich plum sauce. It's a light and indulgent dessert that delivers the taste without the sugar overload.
Servings 2
Calories 600kcal
Ingredients
Panna Cotta
- 400 ml milk
- 160 g Plain Yogurt
- 4 Gelatin Sheets or 1 packet of powdered gelatin
- 3 tbsp Erythritol or Sugar
- 1 cinnamon stick or a pinch ground cinnamon
- Zest of 1 lemon use peel strips for easy removal
- A pinch of salt
- Vanilla extract to taste
- 1 tsp splash of liqueur e.g. amaretto, dark rum
Plum Sauce
- 3 tbsp allulose or sugar
- 500 g plums halved
- ¼ tsp ground cinnamon
Instructions
Panna Cotta
- Soak the gelatin: Place gelatin sheets in cold water for 7 minutes. If using powdered gelatin, mix it with 4–5 tbsp water to bloom.
- In a small saucepan, add milk, cinnamon, lemon zest, and a pinch of salt. Heat gently until it just comes to a simmer.
- Remove saucepan from heat, stir in liqueur if using, and let sit briefly.
- Once the milk cools slightly (but is still hot), remove zest and cinnamon.
- Stir in the gelatin until completely dissolved. Do not boil - gelatin loses its setting power above ~70°C.
- Allow the milk to cool further to body temperature before stirring in the yogurt. If it's too hot, the yogurt may curdle.
- Lightly grease molds with neutral oil and pour in the panna cotta mixture. Refrigerate for 5–6 hours until set.
Plum Sauce
- Toss plum halves with sweetener and cinnamon.
- Fry at 180°C for 30–40 minutes until soft and jammy.
- Put over the panna cotta just before serving.