Panna cotta is a delicate “cooked cream” pudding from Italy. This creamy version is so delicious you won’t believe that it’s almost fat free (traditional panna cotta is 69 percent fat calories!) and has less than a third of the calories of the original version. It can be cooled in custard cups as described below (this is the best presentation when drizzling sauces over the dessert), or pour liquid mixture into parfait or wine glasses, chill, and serve. An added benefit? Add the sprig of mint and this dessert reflects the colors of the Italian flag: green, white and red! Try a taste of an Italian summer!
Watch the recipe video below.
- Pour water into a small bowl and sprinkle with gelatin. Stir and let stand for 5 minutes until gelatin softens and forms a stiff gel.
- Combine half & half and monk fruit in medium saucepan and heat over medium-high heat until just about to boil. Remove from heat, add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Set aside and cool, approximately 45 minutes.
- Stir buttermilk and vanilla into cream mixture. Pour into 6 custard cups or ramekins. Refrigerate for 3 hours or until panna cotta is completely set.
- Add 1 ½ cups pureed watermelon, monk fruit, and cornstarch in a small saucepan and heat over medium-high heat, stirring frequently until the mixture starts to thicken but has not yet boiled. Remove from heat and stir in lemon juice. Refrigerate. Just before serving, add the diced watermelon.
- Run thin sharp knife around edges and set each ramekin in hot water for 1 minute to loosen gel. Place plate on top of ramekin and invert to allow panna cotta to settle onto plate. Top with watermelon sauce and garnish with a mint sprig, if desired. Makes 6 servings.