When it comes to keto-friendly desserts, nothing is truly easier than panna cotta. Here is a special summer version with fresh, sweet peaches, delicately flavored with Vanille Bleue and rose water. Served with a coconut crumble, a red berry coulis, and a peach brunoise — all low in carbs and sugar.
Peach Panna Cotta
- Powdered gelatin10 g
- Cold water50 g
- Vanille Bleue1/4 pod
- Fresh peach purée100 g
- Milk200 g
- Heavy cream200 g
- Stevia15 g
- Rose water / rose extract1 tsp
Add the powdered gelatin to the cold water and let it bloom for 10 minutes.
Bring the milk and cream to a boil with the Vanille Bleue. Add the peach purée and the stevia.
Remove from the heat, let cool to 60°C, and add the gelatin. Pour the mixture into the silicone mold and place in the freezer until fully set.
Coconut crumble
- Shredded coconut100 g
- Butter (cut into small pieces)60 g
- Stevia5 g
- Egg whites25 mL
Mix the shredded coconut, butter, and stevia in a large bowl. Rub between your fingertips to obtain a crumbly texture.
Add the egg white and blend until a ball of dough forms. Roll the dough out thinly and place in the freezer for 15 minutes.
Bake at 160°C for 10–12 minutes. Once golden, remove from the oven. Cut into the desired shape and let cool.
Red berry coulis
- Strawberries100 g
- Raspberries50 g
- Lemon juice1 tbsp
- Water30 g
- Stevia30 g
- Agar-agar5 g
Bring all ingredients briefly to a boil. Pour into a container, cover with plastic wrap, and refrigerate for 2 hours.
Blend the set jelly with an immersion blender until smooth. Strain and keep the coulis chilled.
Assembly
Unmold the panna cotta and let it thaw in the refrigerator for 3–4 hours on the serving plate. Cut the crumble dough into a rectangular shape and place it next to the panna cotta. Decorate with red berry coulis and whipped cream. Add a little water to the coulis to obtain a thinner sauce, mix with the peach brunoise, and arrange on the plate.
Prepare the peach purée
Immerse the fresh peaches (unpeeled) in boiling water for 2 minutes, then plunge them into cold water. Peel the peaches, cut them, and remove the pit.
Place the peach pieces in a saucepan with a little water. Simmer for 15 minutes, until the pieces soften. You may add the Vanille Bleue for an extra hint of aroma.
Remove from the heat and drain well. Purée the peaches without adding water, as it would become too runny.
In pictures
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