The Everything Big Book of Fat Bombs: 200 Irresistible Low-Carb, High-Fat Recipes for Weight Loss the Ketogenic Way - Viveca Menegaz (2016)
Chapter 8. Savory Panna Cotta
Goat Cheese and Herbs Panna Cotta
Herbed goat cheese is a very popular item in fancy cheese stores. Now you can replicate that fancy flavor with the right amount of good fat for your keto diet.
Prep Time: 6-12 hours
Cook Time: 10 minutes
Ingredients
Makes 6 fat bombs
11⁄2 cups heavy whipping cream
3⁄4 cup sour cream
6 ounces soft goat cheese
1 teaspoon Herbes de Provence
2 teaspoons powdered unflavored gelatin
1 teaspoon sea salt
1. In a small saucepan over medium heat, combine heavy cream, sour cream, goat cheese, and Herbes de Provence, stirring until cheese melts.
2. Whisk in gelatin and salt until completely incorporated.
3. Simmer on very low heat about 5 minutes, stirring constantly.
4. Pour mixture evenly into 6 small glasses or ramekins.
5. Refrigerate until set, at least 6 hours or overnight.
6. Serve in glass or invert over a small plate after dipping glass into hot water a few seconds.
Per 1 fat bomb
Calories: 397
Fat: 38g
Protein: 11g
Sodium: 537mg
Fiber: 0g
Carbohydrates: 3g
Sugar: 2g
Gorgonzola Panna Cotta
This is the kind of recipe you would eat at a dinner party or in a fancy restaurant. Isn’t it wonderful that even the fanciest recipes can sometimes be as easy as they are delicious?
Prep Time: 6-12 hours
Cook Time: 5 minutes
Ingredients
Makes 6 fat bombs
12 ounces crumbled Gorgonzola or blue cheese
11⁄2 cups heavy whipping cream
2 teaspoons powdered unflavored gelatin
12 pecan halves
How to Serve Panna Cotta
You can serve panna cotta in a small pretty glass or cup, so it can be eaten with a spoon as a mousse might be served. The other option is to use a mold or ramekin, so it can be inverted onto a plate. If you chose this option, right before serving, dip each ramekin three-quarters of the way in warm water to loosen the panna cotta, then invert onto a plate.
1. In a small saucepan over medium heat, melt Gorgonzola in heavy cream using a whisk to break clots, about 2 minutes.
2. Whisk in gelatin until completely incorporated.
3. Pour mixture evenly into 6 small glasses or ramekins.
4. Refrigerate until set, at least 6 hours or overnight.
5. Decorate each glass with 2 pecan halves and serve.
Per 1 fat bomb
Calories: 435
Fat: 41g
Protein: 14g
Sodium: 1,037mg
Fiber: 0g
Carbohydrates: 3g
Sugar: 0g
Porcini Mushroom Panna Cotta
This recipe will make a great impression on the guests of a dinner party … and they will never know you are just serving a fat bomb.
Prep Time: 61⁄2-12 hours
Cook Time: 5 minutes
Ingredients
Makes 6 fat bombs
2 ounces dried porcini mushrooms
1 cup hot water
1 teaspoon powdered unflavored gelatin
1 tablespoon butter
1 cup heavy cream
1 tablespoon coconut aminos
3 tablespoons grated Parmesan
Skip the Soy
Coconut aminos sauce is a soy-free seasoning alternative made from the sap of coconut blossoms that you can use in place of soy sauce in any of your recipes. There is absolutely no coconut flavor—it tastes just like soy sauce—but unlike soy sauce, which is highly processed and most likely contains GMOs, coconut aminos is GMO-free and contains seventeen amino acids, vitamins, and minerals.
1. Soak porcini mushrooms in hot water about 30 minutes to rehydrate.
2. Drain mushrooms, reserving the soaking water. Squeeze out excess water from mushrooms, then chop finely.
3. Place 3 tablespoons soaking water in a glass. Sprinkle gelatin in soaking water and let stand about 5 minutes.
4. In a small nonstick skillet over high heat, melt butter, then add mushrooms and sauté about 3 minutes, stirring.
5. Add soaking water with gelatin, cream, coconut aminos, and Parmesan; stir and bring to a boil, about 1 minute.
6. Remove from heat.
7. Pour mixture evenly into 6 small glasses or ramekins.
8. Refrigerate until set, at least 6 hours or overnight.
9. Serve in glass or invert over a small plate after dipping glass into hot water a few seconds.
Per 1 fat bomb
Calories: 188
Fat: 19g
Protein: 4g
Sodium: 274mg
Fiber: 0g
Carbohydrates: 2g
Sugar: 0g
Sour Cream and Rosemary Panna Cotta
This recipe features easy everyday ingredients with an unusual flavor combination. Impress your taste buds.
Prep Time: 6-12 hours
Cook Time: 7 minutes
Ingredients
Makes 6 fat bombs
11⁄2 cups heavy whipping cream
11⁄2 cups sour cream
2 medium sprigs fresh rosemary, plus extra leaves for garnish
2 teaspoons powdered unflavored gelatin
1 teaspoon sea salt
Infusing Rosemary Flavor Into Your Cream
As you are simmering the cream with the rosemary, smash the rosemary sprigs with the tip of the whisk gently enough to release some of the oils but without breaking off pieces.
1. In a small saucepan over medium heat, combine heavy cream, sour cream, and rosemary sprigs. Stir until melted together.
2. Whisk in gelatin and salt until completely incorporated.
3. Simmer on very low heat about 5 minutes, stirring constantly.
4. With a fork, remove rosemary sprigs from cream.
5. Pour mixture evenly into 6 small glasses or ramekins.
6. Refrigerate until set, at least 6 hours or overnight.
7. Decorate each glass with a few rosemary leaves and serve.
Per 1 fat bomb
Calories: 332
Fat: 34g
Protein: 3g
Sodium: 466mg
Fiber: 1g
Carbohydrates: 5g
Sugar: 2g
Sage Panna Cotta
The delicate flavor of sage superbly complements the smoothness of cream.
Prep Time: 6-12 hours
Cook Time: 20 minutes
Ingredients
Makes 6 fat bombs
8-10 fresh sage leaves
11⁄2 cups heavy cream
12 ounces cream cheese
1 tablespoon powdered unflavored gelatin
1⁄2 tablespoon sea salt
Be Choosy with Dairy
Heavy cream, cheese, and butter are staples on a ketogenic diet, but some dairy products are filled with hormones. Choose grass-fed butter and organic heavy cream whenever possible.
1. In a small saucepan over low heat, immerse sage in cream and simmer 5 minutes. Then let sit an additional 5-10 minutes to infuse.
2. Remove sage from cream and reheat cream over very low heat.
3. Add cream cheese and whisk until completely melted.
4. Whisk in gelatin and salt until incorporated.
5. Pour mixture evenly into 6 small glasses or ramekins.
6. Refrigerate until set, at least 6 hours or overnight.
7. Serve in glass or invert over a small plate after dipping glass into hot water a few seconds.
Per 1 fat bomb
Calories: 402
Fat: 41g
Protein: 6g
Sodium: 794mg
Fiber: 0g
Carbohydrates: 4g
Sugar: 2g
Turmeric-Infused Panna Cotta
Dairy-Free
Turmeric used to be considered an exotic spice, but it is now widely available in any supermarket, even the fresh root version. Try this pungent condiment, and the earthy but distinct flavor will surely win you over.
Prep Time: 6-12 hours
Cook Time: 8 minutes
Ingredients
Makes 6 fat bombs
11⁄2 cups coconut milk, refrigerated and cream separated from the water
11⁄2 cups homemade beef stock
11⁄2 tablespoons powdered unflavored gelatin
1 tablespoon turmeric
1⁄2 tablespoon sea salt
The Benefits of Turmeric
The main active ingredient in turmeric, called curcumin (not to be confused with the common spice, cumin), is recognized as being a powerful anti-inflammatory. Even a small serving in a dish can assist your body’s ability to digest fats and reduce bloating. It’s also used medicinally to provide relief to sufferers of joint pain and swelling.
1. In a small saucepan over medium heat, heat coconut cream and beef stock.
2. Whisk in gelatin until completely incorporated.
3. Add turmeric and salt and simmer 5 minutes.
4. Pour mixture evenly into 6 small glasses or ramekins.
5. Refrigerate until set, at least 6 hours or overnight.
6. Serve in glass or invert over a small plate after dipping glass into hot water a few seconds.
Per 1 fat bomb
Calories: 130
Fat: 12g
Protein: 4g
Sodium: 719mg
Fiber: 0g
Carbohydrates: 3g
Sugar: 0g