Lingonberry Panna Cotta is a creamy and indulgent dessert that you will hate to see it disappear. As a matter of fact, it will have you savoring the flavor and creamy texture with each and every delectable bite. In fact, Lingonberries grow abundantly in Sweden and even make their appearance on the Christmas table in Sweden. As a matter of fact, this recipe is vegan, dairy-free, refined sugar-free, and grain-free. Not to mention it is the perfect dessert for Valentine’s Day or a Baby Shower. Why not spoil your special someone tonight with this delectable dessert?
Incredibly, this recipe makes me feel closer to my Swedish roots. Not to mention that the hardest thing about this recipe is waiting for it to set up in the fridge. Normally, Panna Cotta is a thickened Sweet Cream. Panna Cotta is a traditional Italian dessert.
Dairy-Free Lingonberry Panna Cotta:
Needless to say, the Lingonberry Panna Cotta recipe is a creation to give tribute to the lingonberry and Sweden as I am a first-generation American. Since I grew up with a Swedish mom meant that I was privileged enough to grow up with Swedish foods, traditions, customs, and cultural experiences. Yep, I grew up attending Midsummer Festivals, Sankta Lucia (Santa Lucia to Italians), and the Jul Tomte at Christmastime.
Indeed, all these experiences helped to make me who I am. I grew up reading the stories of Snipp, Snapp, Snorr, and Pippi Longstocking as well as other traditional Swedish authors. If you are unfamiliar with these stories then I highly suggest you go to the library and check them out as many libraries have them in English.
Lingonberries grow wild in Sweden. You can purchase Lingonberry jam at IKEA. The jam you purchase at IKEA has refined sugar in it. Which means I have to make my own without refined sugar. Awesome thing is that you can purchase lingonberries online at Northwest Wild Foods. The berries are expensive but allow me to be true to my Swedish roots. I made this recipe because Panna Cotta is my daughter’s favorite dessert. I was craving a taste of Sweden. Agar-agar is a vegan substitute for unflavored gelatin. It can be found here.
Lingonberry Panna Cotta Notes:
In fact, this recipe could also be made pink for Valentine’s Day simply by not thoroughly stirring in the lingonberries thus giving it a swirled look. However, the lingonberry flavor may be lessened.
Goes well as a dessert with my Keto Swedish Salmon
Lingonberry Panna Cotta
Ingredients:
- 1 1/2 cups frozen lingonberries or frozen cranberries
- 1/4 cup water
- 1/3 cup plus 2 tablespoons monk fruit sweetener
- 1 can full-fat unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 2 1/2 tsp unflavored gelatin or agar agar
Directions
First, place lingonberries into a pan with 2 tablespoons of monk fruit sugar and water. 
Second, bring to a boil. Once the sugar has dissolved place in a food processor. 
Sprinkle in the unflavored gelatin or agar agar. Blend berries and gelatin in a food processor until well blended. Heat a can of coconut milk, water, and vanilla. Bring the coconut milk over medium heat to a simmer. Stir in lingonberries into the coconut milk. Pour into 4 ramekins then place into the fridge for 2 hours.
Lingonberry Panna Cotta
Equipment
Ingredients
- 1 1/2 cup frozen lingonberries or Swedish Lingonberry Jam See recipe on my blog
- 1/4 cup water
- 1/3 + 2 cup + tbsp monk fruit sweetener
- 1 can full-fat coconut milk unsweetened canned
- 1 tsp pure vanilla
- 2 1/2 tsp unflavored gelatin or agar-agar
Instructions
- 1 1/2 cup frozen lingonberries or Swedish Lingonberry Jam, 1/4 cup water, 1/3 + 2 cup + tbsp monk fruit sweetener
- Second, bring to a boil.
- Once the sugar has dissolved place it in a food processor.
- Sprinkle in the unflavored gelatin or agar agar into the lingonberries.2 1/2 tsp unflavored gelatin or agar-agar
- Blend berries and gelatin in a food processor until well blended.
- Heat a can of coconut milk and the vanilla.1 can full-fat coconut milk, 1 tsp pure vanilla
- Bring the coconut milk over medium heat to a simmer.
- Stir in lingonberries into the coconut milk until well combined.
- Pour into 4 ramekins then place into the fridge for 2 hours.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat 15 g | 23 % |
| Saturated Fat 13 g | 63 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 45 mg | 2 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 5 g | |
| Protein 8 g | 15 % |
| Vitamin A | 11 % |
| Vitamin C | 14 % |
| Calcium | 1 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Peanut Butter Chocolate Pudding
Gluten-Free Vanilla Cake
Gluten-Free Strawberry Fraisier Cake
This looks delicious! I’m zone 3 for gardening, I need to see if Legion berries will grow here!
Thank you sissy for the kind comment. Let me know if you try it. Have a wonderful and blessed day.