Vanilla Bean Panna Cotta with Cranberry Coulis – Low Carb and Gluten-Free

• Gluten free

• Produce

  • 1 cup Cranberries, fresh

• Baking & Spices

  • 1/2 cup Swerve sweetener
  • 1/3 cup Swerve sweetener, powdered
  • 1 Vanilla bean
  • 1/2 tsp Vanilla extract

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1 1/2 cups Heavy cream
  • 1 cup Whole milk

• Desserts

  • 1 1/2 envelopes Unflavoured gelatin or 1 tbsp grassfed gelatin such as great lakes

• Liquids

  • 1 cup Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/2 cups heavy cream, divided
• 1 1/2 envelopes unflavoured gelatin OR 1 tbsp grassfed gelatin such as Great Lakes (orange can)
• 1/2 cup Swerve Sweetener
• 1 cup whole milk
• 1 vanilla bean
• 1/2 tsp vanilla extract
• 1 cup fresh cranberries
• 1 cup water
• 1/3 cup powdered Swerve Sweetener
• 2 tbsp orange juice

Directions

• For the panna cotta, add 1/2 cup cream to a medium saucepan. Sprinkle with gelatin and let site 3 minutes.
• Add remaining cream and sweetener. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to cream mixture.
• Cook mixture over medium heat, whisking continuously, until gelatin dissolves and steam rises from the surface. Be sure not to boil.
• Remove from heat, remove vanilla bean pod, and stir in whole milk and vanilla extract.
• Spoon into 12 tasting-size dessert glasses or 6 regular dessert glasses. Cover each with plastic wrap and chill until set, about 3 or 4 hours.
• For the cranberry coulis, comine cranberries, water and sweetener in a small saucepan over medium heat. Bring to a simmer and cook until cranberries pop, 7 to 10 minutes. Stir in orange juice.
• Transfer mixture to a food processor or use an immersion blender to puree.
• Set a fine mesh sieve over a bowl and pour mixture through sieve, pressing on solids to release as much juice as possible. Discard solids.
• Divide cranberry coulis between panna cotta cups and serve.