Keto Recipe 4 - Peach Panna Cotta

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When it comes to Keto-friendly desserts there’s seriously no easier dessert than Panna Cotta. It is an Italian dessert made of mildly sweetened milk cream, thickened with gelatine and served chill. This rich and silky dessert could be made in different flavours, or keep it classic with a hint of vanilla and serve it with fruit coulis or sauces of your choice.   


The recipe we are showcasing here is a summer special Panna Cotta, ladened with the goodness of fresh & sweet peaches contributing naturally to the sweetness of the recipe and flavoured with rosewater for that distinct Mediterranean touch. These subtle fruity and floral aromas in this dessert elevate the flavour palate of this simple and easy to make recipe to a whole new level making it an absolute crowd-pleaser.  In fact, you wouldn’t even know it’s a Keto dessert.     

Nutritional Value of the Ingredients:

  • Milk cream or heavy cream is high in fat which makes it an ideal ingredient to involve in your diet when you are following a Keto diet. It is also high in Vitamin A, D, E & K and is a good source of Calcium as well.
  • Peaches are a good source of Vitamin C & A. It also has certain other vitamins such as E & K in small amounts and also has a good amount of Potassium as well.
  • Coconut is a good source of healthy fats and MCTs which are linked to weight loss. It is also rich in fiber and minerals such as manganese, copper, iron and zinc.
  • Raspberries are rich in Vitamin C and fiber.

 

Recipe Card

Serves: 2 

Preparation time: 30 minutes

Cooking Time: 30 minutes + Setting time in the refrigerator

Ingredients 

Quantity

For the Panna Cotta 

 
Milk  100 ml
Cream  100 ml 
Stevia 5 gm
Fresh Peach Puree 50 gm 
Gelatin 5 gm
Rosewater 1/2 tsp 

For the Coconut Crumble

 
Desiccated Coconut  50 gm 
Butter  30 gm 
Stevia  2 gm
Egg Whites 2 tsp 

For Raspberry Coulis

 
Frozen Raspberry   50 gm   
Stevia  2 gm
Corn Starch  1 tsp
Water  60 gm

 

Method: 

For the Panna Cotta

  1. Soak gelatin in cold water.
  2. Bring milk and cream to boil with stevia.
  3. Add in the Peach puree.
  4. Take it off from the flame and let it cool down to 60*c and add the soaked gelatin.
  5. Pour the mixture into the mould and chill in the freezer until it is set.
  6. Demould and defrost in the fridge before serving. 

For the Coconut Crumble

  1. Mix all the ingredients together in a large bowl to make it into a dough. 
  2. Spread the dough flat on a baking mat with a rolling pin. 
  3. Chill the rolled dough in the refrigerator for 15 minutes. 
  4. Bake the chilled dough in the oven at 160 degrees.
  5. Ones golden brown take it out of the oven and cut desired shapes.

For the Raspberry Coulis 

  1. Bring frozen raspberries and stevia to boil.
  2. Pour the corn slurry over it and cook until thickens.
  3. Use once cool down. 

For the Final Presentation

  • Plate the panna cotta with the coconut crumble, raspberry coulis and fresh peaches and serve. 

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary.  Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.