Panna Cotta And Cream Hearts
Recipe type: Dessert
Cuisine: Italian
Serves: 8 portions
Valentine's day is now a world famous celebration of love. As its very orrigin comes form my native country of Italy, where I happen to be on vacation at the moment, I decided to celebrate the day with my two favorite sweets, combined!
  1. First make the panna cotta:
  2. sprinkle the gelatin on the cream and stir well
  3. in a small saucepan warm the cream on a very low flame stirring constantly until all the gelatin is dissolved
  4. add the Swerve and the vanilla extract and keep stirring for another minute
  5. do not let the cream come to a boil
  6. after a minute turn off flame and let sit for about a minute
  7. grease the springform with the butter
  8. now pour half the pannacotta mixture in the bottom of the springform and let cool
  9. (you might want to put it in the fridge once it has reached room temperature, for faster setting)
  10. keep the remaining pannacotta fluid by keeping it in a warm oven (170degrees)
  11. now prepare the cream:
  12. like you did for the pannacotta mix the cream and the gelatin and stir well
  13. In the same small sauce pan start warming the cream on a very low flame
  14. in the meantime in a medium bowl whisk the egg yolks with the Swerve and the lemon zest until they are well emulsified (they should be whitish and fluffy)
  15. now very slowly add a cup of warm cream to the egg mixture, whisking the whole time and being careful not to get lumps
  16. once the mix is fluid and blended with the cup of cream add it to the saucepan carefully and again constantly whisking so yo do not get lumps
  17. bring the mix to a simmer, keep whisking, and cook for about 3 minutes, until the cream starts to thicken
  18. let cool for about 5 minutes, whisking occasionally
  19. once the pannacotta layer has solidified at the top pour the cooled cream into the springform pan distributing it evenly, the cream should be pretty thick and solid but still spreadable
  20. now pout the last half of the pannacotta on top and let cool
  21. once cooled to room temperature you can put the springform in the fridge for 3 hours or overnight.
  22. Before serving:
  23. remove border form the springform after loosening the sided with a pointed knife
  24. now heal the heart shaped cutter in hot water until warm to the touch
  25. cut as many hearts as possible into the panna cotta and cream
  26. you can remove the hearts with a very flat spatula and a knife, cutting off the exceeding 'dough"
  27. Serve cold with a sprinkle of toasted hazelnuts
  28. Option 2
  29. You can just cut the panna cotta and cream into squares and serve with a spatula.
Nutrition Information
Serving size: 1 portion Calories: 467 Fat: 53gr Carbohydrates: 0.5 Fiber: 0gr Protein: 4 gr
Recipe by The Nourished Caveman at