Coffee ricotta panna cotta with Cinnamon walnut topping (low calorie, no refined carbs)

Coffee panna cotta 3Although this dessert sounds a bit weird to say (a lot of words ending in ‘a’), it tastes very nice. To reduce the calories I made this panna cotta with low fat coconut milk and ricotta cheese and sweetened it with the sugar alcohol erythritol. It is flavoured with coffee extract and vanilla bean paste. You could use a shot of espresso instead but I didn’t want the caffeine right before bed.

I guess you could say that this is actually an upside down panna cotta. Typically panna cotta is removed from a ramekin or mould and served attractively on a plate. I really could not be bothered with attempting to remove these from the bowls. After all, it will taste the same, right?

I decided that it needed some sort of topping, so I went for a crunchy Cinnamon walnut topping. This does bring the calorie count up, but you only need to use a small amount. Overall, this dessert was very simple to prepare and could easily be scaled up if you had friends over for dinner.

Coffee panna cotta 1Coffee ricotta panna cotta with Cinnamon walnut topping

Makes 2 serves

Ingredients

1 cup low fat coconut milk

2 tablespoons erythritol

1 ½ teaspoons coffee extract (or a shot of espresso)

½ teaspoon of vanilla bean paste (this stuff is expensive but very nice)

3 gelatine leaves

1 cup low fat ricotta cheese

Cinnamon walnut topping

¼ cup walnuts

2 tablespoons desiccated coconut

½ tablespoon erythritol

½ teaspoon cinnamon

Utensils

Measuring cups and spoons

Small saucepan

Spoon

Bowl/container

2 small bowls or ramekins/moulds

Food processor

Coffee panna cotta 2

Method

  • Put the gelatin leaves into a bowl or container and cover with cold water to allow them to bloom (this just means allow the sheets to soften and swell slightly).
  • Add the coconut milk, erythritol, coffee extract and vanilla bean paste to a saucepan. Begin warming the mixture over medium heat while stirring.
  • Squeeze out the excess water from the gelatine leaves and add them to the saucepan.
  • Continue heating and stirring until the gelatine is completely dissolved.
  • Take the mixture off the heat and stir in the ricotta cheese until it is completely mixed through.
  • Pour the panna cotta into the small bowls you plan to serve them in. If you are planning on removing the panna cotta lightly grease your bowls/moulds first. There is a method for removing the panna cotta which you can easily find online.
  • Allow the panna cotta to set in the fridge for at least two hours.
  • To make the Cinnamon walnut topping add all the ingredients to a food processor and process until the texture of crumbs is formed.
  • Serve the panna cotta sprinkled with the topping.

5 thoughts on “Coffee ricotta panna cotta with Cinnamon walnut topping (low calorie, no refined carbs)

  1. Hi the erythritol you use what brand it is and from where you get it?

    I do not use any added sugar at all and we have Splendar ? and Stevia but we try I think last year once each. The sugars and only in the vegies and the very limited fruit we consume.

    I may try the recipe but with full cream.

    Like

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