I’ve been guest posting friendly as of lately! Not only was I featured on I Breathe I’m Hungry with the Dirty Blondie Pancakes, I’ve also been featured over at DJ Foodie!
DJ Foodie reached out to me a long time ago, telling me that I was doing a fantastic job with the website, and to keep going. Well, I definitely took that to heart and continued to do what I do best – cook, break down macros, and take way too many pictures for the step by step process 😉
Low and behold, I had to find something that I’d really love to have featured on his site. I had the perfect thing in mind. Panna Cotta.
Now, panna cotta is definitely not normally made with cream cheese, but I certainly thought it was worth a shot. This won’t be a traditional panna cotta, but the texture is very similar to the real deal (the real thing is made from cream, sugar, and gelatin). This is a much richer version, not in the sense that it’s dense, but in the sense that it’s got chocolate and blackberry!
Talking about blackberry, DJ Foodie did an awesome job at explaining the differences between different sweeteners which you can see here.
Low carb and fruits don’t normally mix, but I love using preserves. As long as there’s no sugar added, you can easily get away with 1-2 Tbsp. of the stuff and be absolutely fine.
[highlight]Anyway, I know you want to see the recipe, so head over to DJ Foodie and you can get all the info you need![/highlight]
Blackberry Chocolate Panna Cotta Recipe
This recipe sounds totally decadent. I’ve never tried erythritol, and reading up on it I wonder about the effects listed, bloating, gas and diarrhea. Any ideas about this?
Thanks,
Sherry
Sherry, I’ve never had problems like that and I know quite a number of people that use it without problems. I say give it a try 🙂
This is so timely! I just recently bought gelatine into the house.
BTW!!! Can I challenge you to an idea I have floating around my head? Do you think it’s possible to make ice cream with canned coconut cream-milk and dextrose? you could certainly file that underneath a TKD section (; (It would be ideal with the dextrose and MCFA)
I picked up a pint of SO Delicious in my hand the other day and saw that they use erythritol and coconut milks and creams…. so I was wondering if it’d be possible to sneak in some dextrose and if it’d create that nice ice cream texture like the traditional heavy cream//sugar combination. Ideas? (:
I have an ice cream recipe you can use in the next cookbook 😉
Okay… I have a question… braced? Can I do this without the chocolate? I know! I know! ~GASP~ But my family can be a little weird when it comes to mixing chocolate with other flavors. They have no taste! LOL! Anyway, could I leave it out without changing any of the other ingredient amounts? If not…. What a shame! More for me!!!! 🙂
Guess I could try using another flavor of preserves… I bet raspberry or strawberry would be a big hit! MMMMM! Can’t wait to try this? Too bad it has to chill so long 🙁 I never was good at waiting! 🙂
Oh for sure! If you’re not good at waiting, this would probably take around 2-3 hours to cool enough 🙂
I don’t see why not. You could easily make different flavors or use different extracts instead of chocolate!