GIADA'S ESPRESSO PANNA COTTA VARIATION
1/2 cup vanilla or caramel Da Vinci sugar free syrup *
1 1/2 teaspoons unflavored gelatin
1 1/2 cups heavy cream, divided
1/2 cup granular Splenda or equivalent liquid Splenda, or to taste
2 tablespoons instant espresso powder or instant coffee granules
Pinch salt
Chocolate Glaze, optional (not suitable for induction)
Chocolate Glaze:
1 ounce low carb chocolate chips, scant 1/4 cup (I used MiniCarb chips)
1 tablespoon butter
1 tablespoon heavy cream
Put the syrup in a shallow bowl. Sprinkle the gelatin over the surface and let stand 5 minutes to soften. Microwave the gelatin for 30 seconds on HIGH or just until it comes to a light boil. Stir until the gelatin is completely dissolved.
In a 4-cup glass measure or bowl, bring 1/2 cup of the heavy cream to a boil in the microwave. Stir in the Splenda, coffee powder and salt. Add the gelatin and stir well. Add the remaining 1 cup cream and stir well. Pour into 4 dessert dishes; chill at least 2-3 hours or until set. Once it has set up, make the chocolate glaze.
To make the chocolate glaze, put the chocolate, butter and cream in a small bowl. Microwave on 40% power about 30 seconds trying not to let it boil. Stir until completely smooth, microwaving a few more seconds if needed. Divide the glaze among the dessert dishes and smooth it to cover the top of each one. Eat at once or chill to let the glaze set up.
Makes 4 servings
Do not freeze
* I used some of each flavor.
Without Chocolate Glaze:
With granular Splenda:
Per Serving: 330 Calories; 33g Fat; 3g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 318 Calories; 33g Fat; 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
With Chocolate Glaze:
With granular Splenda:
Per Serving: 406 Calories; 40g Fat; 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs
With liquid Splenda:
Per Serving: 394 Calories; 40g Fat; 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I made a few changes to the original version. I used less gelatin to make it come out creamier and not as firm. I also used a lot more instant coffee for more coffee flavor. More coffee meant that it needed more sweetener to offset the bitterness from the coffee so I used twice as much syrup and Splenda. Click the photo for a close-up.