Not quite peach melba but this Melba Panna Cotta is a danged fine facsimile. One of my all-time favorite desserts used to be peach melba. I loved it so much that it was even on my restaurant menu so I could have it anytime I wanted it. Though I have of course not been able to have it for many years, making an almond raspberry panna cotta is as close as I can get. I also do not eat peaches so that part is out completely. Although I could probably have ¼ peach for this Melba Panna Cotta, this does not need it. And I don’t mean I had fresh peaches either. I used free-stone peaches from a can and spooned the sugary juice on with abandon. Well that was then and this is now. I imagine I could use a sugar-free peach syrup of some sort, as it is available, but for the number of times I would ever use it, it would mostly go to waste. Traditional melba has always been served with a raspberry syrup or coulis and topped with toasted almonds and I’m using raspberries and almond here anyway. The really nice thing is that if you have never had peach melba you do not have a basis of comparison so all you will do is enjoy this. If you have a sweetie then you can make it in one larger mold (the second picture is for two) to get close, and share. Just don’t squabble over who gets the most. All I did was cut the recipe 75% for the two servings.
Normally, in the restaurant, I used some watered down raspberry jam but not here. We eat whole raspberries so why not just mash up some of them? In fact all I did was mash them a little before adding the water. So, if you want a plain Panna Cotta then here ya go because you definitely can do your own thing on a clean slate.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 C Heavy Cream
- 1 C Water
- 2 Packages Knox Gelatin
- ¼ C Just Like Sugar
- 6 Drops Liquid Splenda
- 1 t Vanilla Extract
- 1 t Almond Extract
- ¾ C Fresh Raspberries
- 5-6 T Water
- 3-4 Drops Liquid Splenda (Or To Taste)
- ½ C Toasted Almonds
- Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
- Begin heating heavy cream & sweeteners.
- Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla & almond extracts, and thoroughly mix.
- Pour into ½ C ramekins, cover and refrigerate 3-4 hours.
- To unmold, put ramekin in hot water almost to rim for about 5-10 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
- Mash raspberries, add water & Splenda and mix.
- Spoon about 1½ T raspberries over panna cotta and sprinkle with toasted almonds.
- 8 Servings
- 416 Calories, 1.6g Protein, 39.8g Fat, 2.9g Carbs, 1.0g Fiber, 1.9g Net Carbs
- Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta. No nuts required.
- I actually have a medium fluted ring mold that would be perfect and would make a beautiful centerpiece for any table. Long ago I used to use it for monkey bread and it has been in my cabinet for many years. If I used it for this recipe I would have to eat the whole thing-Oops.