When my Sunday blogging group decided to do a s’mores theme, my gut told me to bow out. Right now, I’m trying to eat lower carb and that makes s’mores pretty tough.
But then I saw a chocolate panna cotta and the wheels started to turn. What if I did a panna cotta but topped it with marshmallow-y meringue and just a dusting of graham cracker crumbs. It could be prepared with sweetener for low-carb eaters or sugar for everyone else.
In the end, it proved easier in theory than practice. I made the panna cotta in wreath-shaped circular molds. But I kept having trouble unmolding it to get to the next step. If you have time to let these sit overnight, it comes out beautifully, but I didn’t have that much time. (Not that I was late on this post or anything…)
In the end I cooled the panna cotta, then popped it into the freezer for an hour or two. Then I dipped the mold in hot water and ran a thin knife along the edges. A few hard shakes later, they slipped on to a plate.
Happily, the meringue worked perfectly the first time. I had decided to experiment with the sweetener allulose because it’s supposed to brown like sugar. I made an Italian meringue (pour boiling sugar into beaten egg whites), piped it onto the panna cotta and it worked just like I had hoped!
Finally, I served my kids who gobbled it down without even realizing it was sugar free (ny husband and I were full up eating the unmolding failures)
I will consider one change, however, the next time I do this. If I don’t have time for a lengthy wait, I may pour the panna cotta into a small tart pan, let it set, then top with meringue rosettes. Served like a pie or scooped would be make for a nice dessert too!
- 2 Tablespoons milk
- 2 teaspoons plain gelatin
- 1 1/4 cups heavy cream
- 3 Tablespoons zero calorie sweetener (see note)
- Pinch of salt
- 3 oounces unsweetened chocolate, finely chopped (see note)
- ½ teaspoon vanilla
- 1/3 cup allulose sweetener (see note)
- 2 T water
- 1 egg white
- Pinch cream of tartar (optional)
- ½ teaspoon vanilla
- 2 Tablespoons (or more) graham cracker crumbs
- Sprinkle 2 Tablespoons milk with the gelatin and let sit for at least 5 minutes. Microwave in 10 second increments until warm. Stir to dissolve gelatin,
- Heat cream, sugar/sweetener, chocolate and whisk until chocolate dissolves. Add vanilla.
- Pour into four 1/2 cup molds or a small tart pan. Let set at least 4 hours, but ideally overnight. (It may help to freeze for the last hour if you plan to unmold the panna cotta in the shorter time frame).
- To make meringue, beat egg white, cream of tartar and vanilla until stiff. Heat water and sugar or sweetener until it reaches 240 F on an instant read thermometer. With mixer running, gradually pour the syrup over the beaten egg white and keep beating until very stiff and cool.
- Unmold panna cotta if desired by dipping mold into hot water, running a knife over the edge, placing a plate on top and flipping.
- Transfer meringue into piping bag. Pipe rosettes onto the panna cotta. Brown the meringue rosettes with a torch and top with graham cracker crumbs.
Sugar can be used instead of sweetener
You can substitute semisweet chocolate and reduce sugar by 1 Tablespoon or combine 6 Tablespoons cocoa and 2 Tablespoons cocoa butter or coconut oil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 85mgSodium: 93mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 7g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Scrumptious S’mores Recipes
- Frozen S’more Treats byA Day in the Life on the Farm
- Old Fashioned S’mores Fudge byHezzi-D’s Books and Cooks
- S’mores Brownies byKaren’s Kitchen Stories
- S’mores Cookie Bars by Sweet Beginnings
- S’mores Ice Cream Sandwiches by The Freshman Cook
- S’mores Iced Coffee by Making Miracles
- S’mores Panna Cotta by Art of Natural Living
- Thai Shrimp Lettuce Wrap
- Sablefish with Chanterelles