[RECIPE IN THIS DESCRIPTION] Keto Violet Panna Cotta.

The taste of violets… you either love it or hate it. This recipe was made with Valentine’s Day in mind… If your loved one loved parma violets then this is a recipe they will love! If they are one of the haters of parma violets, I’d skip this one!
For those of you who have never tried the British sweetie – it’s got a very perfumed or flowery taste.

| The Recipe |

INGREDIENTS:
– 2 tsp Gelatine Powder
– 1/3 cup (80ml) Cold Water
– 8.8oz (250g) Mascarpone Cheese
– 1/2 cup (120ml) Unsweetened Almond Milk
– 1/4 cup Sweetener (I used Erythritol)
– 1/4 tsp Violet Extract
– OPTIONAL: Purple Food Colouring


METHOD:
1. Mix the gelatine and water together in a small bowl until the gelatine has dissolved. Set aside for 5-10 minutes to bloom.
2. In a small saucepan, over medium heat, combine the mascarpone, almond milk and sweetener. Cook until hot but not simmering or boiling.
3. Remove from the heat and add the violet flavouring (and food colouring), mix well. Then add the bloomed gelatine, mix until completely combined.
4. Pour into 4 medium glasses (make sure these glasses can handle hot liquid!) and place in the fridge for 2-3 hours or until set.

Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 4:
Per Serving:

Calories: 193kcal
Fat: 18g
Protein: 5g
Net Carbs: 3g

| The Keto Kitchen |

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