Lingonberry Panna Cotta is a creamy and indulgent dessert that you will hate to see it disappear. It will have you savoring the flavor and creamy texture with each and every delectable bite. Lingonberries grow abundantly in Sweden and even make their appearance on the Christmas table in Sweden. As a matter of fact, this recipe is dairy-free, refined sugar-free and grain-free.
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.
Notes:
Lingonberry Panna Cotta recipe was created to give tribute to the lingonberry and Sweden as I am first generation American. Growing 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), the Jul Tomte at Christmastime. All these experience 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 I have found them in English at my local library and read them to my kids when they were little.
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.
Goes well as a dessert with my Keto Swedish Salmon
Lingonberry Panna Cotta
Ingredients:
1 can full-fat coconut milk
1 1/2 cup frozen lingonberries
1/4 cup water
1/3 plus 2 tablespoons monk fruit sugar
1 teaspoon pure vanilla extract
2 1/2 tsp unflavored gelatin or agar agar
Directions
First, place lingonberries into a pan with 2 tablespoons 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 the 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
Ingredients
- 1 can full-fat coconut milk unsweetened canned
- 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 tsp pure vanilla
- 2 1/2 tsp unflavored gelatin or agar agar
Instructions
- First, place lingonberries into a pan with 2 tablespoons 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 the 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.
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. | |
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