S'mores Panna Cotta starts with creamy chocolate pannacotta, topped with vanilla meringue and graham cracker crumbs for a fun andelegant summer dessert.
3oounces unsweetened chocolatefinely chopped (see note)
½teaspoonvanilla
Meringue/Marshmallow:
1/3cupallulose sweetenersee note
2Twater
1egg white
Pinchcream of tartaroptional
½teaspoonvanilla
2Tablespoonsor 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
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.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.