S’mores Panna Cotta
S’mores Panna Cotta starts with creamy chocolate panna cotta, topped with vanilla meringue and graham cracker crumbs for a fun and elegant summer dessert. 
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.
Not to mention, I hate to ignore the rest of the world and do a dessert that must be done keto. 
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.
Italian meringue–great with sugar or allulose!
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!
Pipe meringue into center
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)
Victory!
A bite
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!
S'mores Panna Cotta
Ingredients
Panna Cotta:
- 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
Meringue/Marshmallow:
- 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
Instructions
- 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.
Notes
Nutrition
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
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This looks fabulous! Such a decadent twist on the s’more!
That texture looks SO creamy!!
This is one gorgeous dessert. Such a great idea!
Thanks Teri!
The Girl Scouts Go Uptown. That is the title of your book! Love this.
Love it. It would be fun to do a whole theme around upscaling childhood treats!
I’m sure these were just as delicious as they are beautiful.
Thanks Wendy!
i’ve seen lots of s’mores variations over the years but this is definitely one of the most decadent! beautiful creation–way to fancify a campfire dish!
I did a tart in a graham crust a while back that was fun too!
That looks decadent! I want one
Thanks Raymund!
I must read up about allulose. These look so good!
I just read that allulose may even have some positives for weight maintenance/loss beyond the absent calories! I don’t think any sweeteners are identical in flavor to sugar but if the dish has some complexity they seem to work. So definitely check it out!
Wow, this is my kind of dessert…I am loving the chocolate panna cotta with the torched meringue…beautiful presentation Inger…thanks!
Have a wonderful week ahead!
Thanks Juliana!
This is such a pretty and elegant dessert! I’d find something like this in a restaurant.
Oh, that would be a fun seasonal restaurant dessert, wouldn’t it!
I had to laugh about your comment of eating the unmolding failures, I think things like that happen to us all. I make Panna Cotta often and am pinning your recipe. As to your thought about using a small tart pan, I’m just wondering…don’t you think the mixture would leak out before it had a chance to firm up?
I have a fairly small tart pan that doesn’t have a removeable bottom. Yes, I am pretty nervous otherwise every time I put something in too 🙂