| This recipe is from the great and talented Craig, over at Ruled.Me. Check out his guest blog post to see why this is here. What follows is an example of the kind of amazing recipe you'd find over on his website. Take it away, Craig!|
... If you've had panna cotta before, you know that it has a luscious creaminess to it, similar to that of a soft set pudding. If you're a fan of the original (made with cream, sugar, and gelatin) this won't disappoint. The decadently soft touch of cocoa whisks over your taste buds with an airy quality; just so often, hints of blackberry come through to give that fruity, almost acidic note that bursts with flavor - leaving you with a delicious, easy, and low carb treat that you can enjoy any time!
To begin, using an electric mixer, combine cream cheese, room temperature butter, and vanilla extract together.
Empty Knox gelatin package and erythritol into a measuring jug.
Bring water to a boil and add to knox gelatin and erythritol. Stir well for 30-45 seconds.
Pour warm water into cream cheese and butter mixture.
Using an elextric mixer, mix together water, gelatin, and cream cheese mixture until smooth. Once the mixture is smooth, add cocoa powder and mix again to combine.
Divide mixture between 10 well-greased cupcake tray molds.
Chill in the refridgerator for 15-20 minutes.
Take cupcake tray out of the refrigerator and add 1 tsp. blackberry preserves per panna cotta. Mix the blackberry into the panna cotta well.
Return cupcake tray to the refrigerator and chill overnight. Remove panna cottas by flipping cupcake tray over (you may have to use a spoon to loosen the top edges). Serve!