Breakfast Panna Cotta
This Breakfast Panna Cotta reminds me of a French Toast Custard! It is so delicious, easy and egg free!
I love making Panna Cotta because they are easy, creamy and oh so delicious! Here is a huge tip when making Panna Cotta: Making food with gelatin is an easy way to make tasty treats, but foods made with gelatin can easily get too rubbery if they sit in the refrigerator overnight. If you plan on making this recipe ahead of time and aren’t serving it the same day it is made, I suggest using ¼ teaspoon less gelatin than called for. This quantity will ensure a perfect, creamy texture even after the panna cotta has rested in the refrigerator for a day or two.
When I make this Breakfast Panna Cotta, I always use Further Food Gelatin! Their gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
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Breakfast Panna Cotta
Ingredients
- 1 1/2 teaspoons Further Food gelatin
- 1 cup heavy cream
- 1 cup unsweetened cashew or almond milk
- 1-3 drops stevia glycerite non bitter stevia or Maple Stevia
- 1 teaspoon maple extract or vanilla extract
- 1/8 teaspoon Redmond Real Salt
- 1 Pinch ground cinnamon optional
- 4 slices sugar free bacon diced
Instructions
- Sift the gelatin over the cold ¼ cup heavy cream and set aside for 10 minutes to soften.
- In the meantime, place the rest of the heavy cream, almond milk, stevia, maple extract, salt and cinnamon if using, in a saucepan and heat it over medium heat, stirring gently, until hot.
- Add the softened gelatin to the hot mixture and stir it well to completely dissolve the gelatin. Taste and adjust sweetness to your liking.
- Pour the mixture into four 8-ounce ramekins. Cover and chill them in the refrigerator for at least 2 hours to set the panna cotta.
- Before serving, place the bacon into a cast iron skillet and cook over medium high heat for 4 minutes while stirring occasionally or until bacon is crispy. Remove from heat garnish the panna cotta with bacon.
- Store extra panna cotta, covered tightly with plastic wrap, in the refrigerator for up to 3 days.
Nutrition
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This is soooo good!!!
Thank you!!
Hi Maria,
A lot of keto recipes, like this one, use heavy cream, cream cheese, etc. but I can’t tolerate dairy. Can I substitute coconut milk or coconut cream for the heavy cream?
Christine
Yes that should work. 🙂
Love this. Made it yesterday and now my boys want it for the 14yo birthday breakfast tomorrow. Lock, long time fan of yours and T1 D, has taken to singing “If you like breakfast panna cotta. And getting caught in the rain.” Hysterical. Thanks for the recipe!
Thank you!