Panna cotta, 4-6 servings:
Carbs: 3g/100g
Fat: 14.5g/100g
600g coconut milk
½ teaspoon agar agar powder
50g natural table top sweetener isostevia®
1 teaspoon lemon zest
Carrot spoon sweet:
200g peeled and grated carrots
300g blood orange or orange juice
1 teaspoon orange zest
30g natural table top sweetener isostevia®
1/3 teaspoon agar agar powder
Carbs: 15.4g/100g
Fat: 0
If you wish to prepare the panna cotta and the carrot spoon sweet simultaneously, you will need two small pots.
In one pot, put all the ingredients for the panna cotta, heat at moderate temperature while stirring constantly. Once it boils, remove from heat and it is done!
In the other pot, put all the ingredients for the carrot spoon sweet and cover with the lid. Heat at a moderate temperature and wait for it to boil. Once it boils, stir well for 7-8 minutes. Remove from heat and it is done!
Place the panna cotta mixture in silicone or metal trays.
Place the carrot spoon sweet in small sterilized jars when hot and close the lids. Turn them upside down until cool, so as to create a vacuum seal, in order for them to be air tight and allow to cool, giving you the opportunity to preserve them in your fridge. Since this dessert is sugar free, there is a limited preservation time. Preserve it for approximately 15 days, if properly sealed. Once the jar is opened, it must be consumed within 2-3 days.
You can easily remove the panna cotta from the mold, because when in the fridge, it thickens like jello.
Good luck!
