Almond Panacota with Lucuma

Almond Panacota with Lucuma
Learn how to prepare this almond panacota with lucuma, without sugar, without dairy, a party dessert for very special days, you will love it.

In this post I propose a party dessert and different, an almond panacota with lucuma, read on because it will surprise you.

The panacota is a dairy dessert of Italian origin, it is prepared based on sugar-sweetened cream and gelatin is added to achieve its typical texture and consistency.

panna cotta means cooked cream and its origin is located in the Piedmont region (Valle d'Aosta), its texture is gelatinous and it is usually served with fruit jam, compote, etc.

I have already commented other times that I like to version desserts and traditional dishes in order to be suitable for everyone.

This typical dairy-based dessert cannot be taken by lactose intolerant or people suffering from allergy to cow's milk protein, so I wanted to adapt it.

 

The panacota is a dairy dessert of Italian origin, learn how to make a different version, without dairy and without sugar.

 

If you suffer from diabetes or simply want to reduce the consumption of sugars in the diet, you will not be able to take the traditional panacota either, well, in reality almost no traditional dessert, they are all usually loaded with sugar.

 

sugar free panacota

 

The truth is that my panacota is a little different from the classic one, its appearance is different and this time, instead of combining it with fruit, I have combined it with dark chocolate and nuts.

To replace cow's milk I have used almond milk, you can use any vegetable milk, oatmeal, hazelnuts, even soy (in case you are intolerant of nuts).

Instead of gelatin I have used agar agar, (seaweed that I have already spoken to in other entries), and I have flavored it with cinnamon, vanilla and lemon.

The creaminess is provided by coconut cream and to top it off, dark chocolate and lightly roasted almonds.

You may be wondering how I sweetened it, this is an important point, I used lucuma In powder, lucuma is a tropical fruit native to Peru with many benefits for our health.

If you have not yet heard of it, it is worth stopping a moment to meet her and learn something more about its nutritional properties that are many.

 

Lucuma is a natural sweetener with a low glycemic index, it helps avoid glycemic peaks.

 

Here it is easy to get it in dehydrated powder, from organic farming and is ideal for use as a sweetener thus avoiding the use of sugar, syrups, etc.

Lucuma is characterized by its sweet taste, its powdered and dehydrated presentation contains approximately 13 g of sugars per 100 g of product, which is not much, considering that a small amount is needed to sweeten our recipe.

Lucuma is a natural sweetener with a low glycemic index, it also helps stabilize blood glucose levels by preventing blood glucose peaks and providing well-being.

 

Nutritional properties of lucuma:

  • It provides 378 kcal / 100g.
  • It stands out for being rich in beta carotene, (precursors of vitamin A), the yellow color of its pulp gives it away.
  • High in niacin (vitamin B3), only in fresh pulp, not in dehydrated flour.
  • Source of ascorbic acid, (vitamin C), contributes to its antioxidant power.
  • It provides phosphorus and calcium. It also provides zinc, potassium, magnesium and iron, to a lesser extent.
  • Source of fiber, (2,5 g / 100g approximately).
  • Low glycemic index, prevents glucose spikes, suitable for diabetics.

 

The result has been a delicious dessert, whose flavor reminds of the classic soft almond nougat, the dark chocolate is perfect, the result is very good.

 

The sugarless almond with lucuma panacota is a festive dessert to surprise.

 

The recipe is very simple and it will not take you long to prepare, you will need a little patience to cool and wait a couple of hours to gel properly inside the refrigerator.

Any effort will be rewarded with the result, I already tell you that you will like it, but the best thing will be the satisfaction of taking something rich and suitable for your health.

This almond panna cotta is sugar-free, dairy-free and is also suitable for vegan and vegetarian diets because agar agar is an algae and we avoid the use of gelatin of animal origin.

The cream or coconut cream gives it creaminess, without changing the flavor, because I already know what you are thinking, that the coconut has a very pronounced flavor and that it usually invades everything, because in this case it does not.

The amount of coconut cream that it carries in relation to the rest of the ingredients, only has a technological function, give texture, and also makes it more satiating.

 

If you liked this recipe, you may also like:

 

sugar free panacota

PANCOTA OF ALMONDS WITH LUCUMA

Learn how to prepare this almond panacota with lucuma, without sugar, without dairy, a party dessert for very special days, you will love it.
3.67 from 3 votes
Preparation time 15 minutes
Cooking time 5 minutes
Total time 20 minutes
Plateau Panacota Dessert
Cooking Italian
Servings 4 rations
Calories 65 kcal

Ingredients
  

  • 2 cups Almond milk
  • 1 tbsp cream / coconut cream
  • 5 grams lucuma powder
  • 2 grams agar
  • 1/4 teaspoonful vanilla (or a natural vanilla bean)
  • cinnamon on branch (1 stick)
  • lemon peel
  • 2 ounces of dark chocolate 85% cocoa
  • 20 lightly toasted almonds

Elaboration step by step
 

  • Put the almond milk in a saucepan, add the lemon peel, the cinnamon stick and the open vanilla pod, having extracted the seeds by adding them too. Separate a part of the milk in a cup and reserve.
  • You get the coconut cream by keeping a can of coconut milk in the fridge for hours, when it is very cold, the cream is separated from the water, use cream / cream for this recipe.
    coconut cream
  • When it starts to be hot add a tbsp of coconut cream.
    coconut cream panacota
  • Dilute the lucuma and agar agar in the milk you have reserved, try to integrate everything well with some rods and that there are no lumps.
    lucuma panacota
  • Add this mixture to the saucepan where the rest of the milk is infusing, do it little by little and without stopping to stir.
  • Boil with care that it does not stick, for 2 minutes, this is essential for the agar agar to gel.
  • If you want to add vanilla essence, do it when it stops boiling, but before it begins to thicken.
  • Distribute the mixture in the containers where you are going to serve it and let it cool.
  • Store in the fridge at least 2 hours before consuming.
  • Garnish with hand-chopped almonds and dark chocolate. Another option is to melt some chocolate with vegetable milk and add it on the panacota, put nuts and enjoy.
    almonds and chocolate

Notes

  • In this recipe I have used only 5 grams of lucuma, the recommended daily amount for an adult is 10 g, keep in mind that this recipe yields for 4 servings, so if you want a sweeter taste, you can add more lucuma.
  • I love adding melted chocolate to the cold panacota, the temperature contrast looks great.
  • Nuts, chopped by hand as well as flavor, also add texture to the final result.
  • This dessert has low calories, is low in carbohydrates and very satiating, so I recommend you serve small portions, you will not need more.

Nutritional Information
PANCOTA OF ALMONDS WITH LUCUMA
Amount per serving (100 ml)
Calories 65 Derivatives of 27 fats
% of the recommended daily value *
Fat 3g5%
Saturated fats 1g6%
Sodium 1mg0%
Potassium 48mg1%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Proteins 1g2%
Football 16mg2%
Iron 1mg6%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.
keyword almonds, dark chocolate, almond milk, coconut milk, lucuma, dessert
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