For most of us, the holidays this year will have fewer loved ones at the dinner table. So maybe this is the year to try adding new recipes to your repertoire to make it special in a new way.
This delicious gluten-free, vegan, low carb, keto-friendly, Mixed Berry Panna Cotta is the perfect recipe (serves 4) to introduce some new traditions. Why not take it a step further and share this dessert recipe with the whole family ahead of time so you can all make it and enjoy together over your video Thanks Giving dinner. Don't forget to tag @goultima so we can see all the fun ways you made it your own!
Makes 3-4 Servings | Prep Time: 30 min | Cool Time: 2 hours
For thePanna Cotta:
- Your favorite Pectin (no sugar)
- 1 medium lemon, juiced and zested for garnish
- 1 - 13.66 oz can organic unsweetened coconut milk
- 1 cup unsweetened plant or nut-based milk
- ½ vanilla bean, slit
- ¼ tsp Vanilla extract
For theBerry Sauce:
- 6 oz fresh raspberries
- 6 oz fresh blueberries
- 6 oz fresh blackberries
- ¼ cup granulated erythritol or sugar substitute
- 1 ½ cups water
- 1 serving Ultima Blue raspberry
- 2 tsp cornstarch
- Mint for garnish
For thePanna Cotta: Make space in your refrigerator for your ramekins or tray. Prepare the pectin according to the box directions to yield XX 4 cups. Zest the lemon, enough for garnish. Slice the same lemon in half and collect the juice from each half. In a medium saucepan, add the collected lemon juice, coconut milk, plant-based milk, and vanilla bean. On medium heat, allow the milk mixture to come to a light boil, then remove from heat and add the pectin. Return to the medium heat and boil while vigorously mixing in the pectin with a wire whisk until the pectin is dissolved. Remove the pan from the heat. And allow the mixture to sit for 10 minutes. CAREFULLY strain the pectin and milk mixture into your desired ramekins or cups and transfer to the cleared space in your fridge. Allow a minimum of two hours for it to cool.
For theBerry Sauce: While the Panna Cotta is chilling, prepare the sauce in a small saucepan. Add the 3/4 of the berries and water, and bring to a boil, allowing the berries breakdown. Turn heat to LOW and mash berries to release their juices and seeds. Turn the heat to medium and bring to a light boil. CAREFULLY, strain the berry mixture, separating the seeds and juice. (*If you wish to have a sauce with some seeds, add some of the seeds back into the strained sauce). Add the strained sauce into the same small saucepan and add Ultima Blue Raspberry and cornstarch. Whisk thoroughly on high heat until incorporated. Remove from heat and allow to cool at room temperature. Pour sauce over chilled panna cotta and garnish with lemon zest, extra berries, and mint leaf.
If you love this recipe, why not pair it with this refreshing Orange Glow Mocktail.