TwentyGrams
Menu

TwentyGrams › Recipes › Saffron Panna Cotta with Raspberry Gelée and Cocoa‑Almond Crumble

Saffron Panna Cotta with Raspberry Gelée and Cocoa‑Almond Crumble

4 servings · 4.7 g net carbs

4.7g Net carbs 19.4g Fat 5.1g Protein 210.6 kcal

4.7g Net carbs · 19.4g Fat · 5.1g Protein · 210.6 kcal

Saffron Panna Cotta with Raspberry Gelée and Cocoa‑Almond Crumble

4.7 g net carbs  ·  35 min  ·  hard

P 5.1 g  ·  F 19.4 g  ·  210.6 kcal

Rate this recipe
Rate this recipe
35 min
hard

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

Substitutions, technique, equipment, scaling — ask about any recipe in the TwentyGrams app.

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 10 min  ·  total 35 min  ·  difficulty hard

Set panna cotta infused with saffron and warmed heavy cream is combined with unsweetened almond milk for a silky, lightly fragrant custard. The cream mixture is infused, strained, and set with unflavored gelatin, while fresh raspberries are cooked into a smooth gelée. The raspberry gelée is sieved to remove seeds and spooned over the chilled custard to give a bright, tart counterpoint. A toasted cocoa‑almond crumble adds crunch and bitter chocolate notes that hold their texture when plated over the set dessert.

Ingredients

  • heavy cream125 ml
    Cream, Heavy
  • unsweetened almond milk450 g
    Almond milk, Unsweetened
  • unflavored gelatin7 g
    Gelatins, Dry powder, unsweetened
  • saffron0.2 g
    Spices, Saffron
  • stevia1 g
    Sweetener, Herbal extract powder from Stevia leaf
  • salt1 g
    Salt, Table
  • raspberries45 g
    Raspberries, Raw
  • water30 ml
  • stevia2 g
    Sweetener, Herbal extract powder from Stevia leaf
  • unflavored gelatin2 g
    Gelatins, Dry powder, unsweetened
  • almonds30 g
    Almonds, Unsalted
  • coconut oil10 g
  • cocoa powder6 g
    Cocoa powder, Not reconstituted
  • stevia2 g
    Sweetener, Herbal extract powder from Stevia leaf
  • salt0.5 g
    Salt, Table

Equipment

  • saucepan
  • ramekins
  • fine-mesh sieve
  • small skillet

Method

  1. Sprinkle the first unflavored gelatin over a small splash of unsweetened almond milk in a bowl and let it bloom for 5 minutes.
  2. Combine heavy cream, the remaining unsweetened almond milk, saffron and the first portion of salt in a saucepan and warm gently until steaming but not boiling, stirring to release the saffron color and aroma.
  3. Remove the pan from heat, whisk in the bloomed gelatin and the first portion of stevia until fully dissolved, then pass the mixture through a fine-mesh sieve into a heatproof bowl.
  4. Divide the strained cream evenly among ramekins and let them cool briefly at room temperature, then chill until the custard is just set, at least 4 hours.
  5. Meanwhile, puree raspberries with water and the second portion of stevia until smooth, then warm the puree gently in a saucepan to thin it and to build a gloss without vigorous boiling.
  6. Sprinkle the second unflavored gelatin over a little cold water to bloom, then stir the bloomed gelatin into the warm raspberry puree off the heat and pass the mixture through a fine-mesh sieve to remove seeds; cool until slightly thickened but still pourable.
  7. Pour or spoon the raspberry gelée over the set panna cotta and return the ramekins to chill until the gelée is fully set, at least 1 hour.
  8. For the crumble, coarsely chop almonds and toast them in a small skillet with coconut oil over medium heat until fragrant and beginning to color, then stir in cocoa powder, the final portion of stevia and the final portion of salt and cool completely on a plate.
  9. Break the cooled almond crumble into rustic pieces and sprinkle over the panna cotta just before serving, or keep the crumble separate until plating to preserve maximum crunch.
Sprinkle the first unflavored gelatin over a small splash of unsweetened almond milk in a bowl and let it bloom for 5 minutes.

Tips

Pro tip

  • Bloom gelatin in cool liquid first so it dissolves smoothly when warmed.
  • Steep saffron briefly in the warm cream to extract color without overheating and losing aroma.
  • Cool the crumble completely before sprinkling to keep it crisp on the panna cotta.

Frequently asked questions

What can I use instead of saffron if I don't have it?
Use vanilla extract as a mild aromatic substitute or a little cocoa powder for a darker, chocolate-forward result. Vanilla keeps the custard fragrant and sweet without changing set behavior; cocoa will add bitterness and deepen color, so reduce additional bitter ingredients in the crumble if you choose it.
Can I replace unsweetened almond milk with coconut milk?
Yes; coconut milk will make the panna cotta richer and add a subtle coconut note. Because coconut milk is thicker and fattier than unsweetened almond milk, the finished texture will be creamier and may require no change to the gelatin amount for the same setting behavior.
Why didn't the panna cotta set firmly?
Most often gelatin was not fully bloomed or was overheated. Ensure the specified unflavored gelatin is bloomed in cold liquid first, then dissolve it in a warm but not boiling cream-almond milk mixture and stir until fully melted before pouring to set.
Why is the raspberry gelée grainy or full of seeds?
If the fruit puree is not strained, seeds remain; also overcooking can alter texture. Puree the raspberries, warm gently with a little water and sweetener, pass the mixture through a fine-mesh sieve, then stir in bloomed gelatin off the heat and cool before using.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

4.7g Net carbs 16% 66% 18%
Net carbs Fat Protein
4.7 gNet carbs
5.1 gProtein
19.4 gFat
2.1 gFiber
210.6Calories

Net carbs: 6.8 g total carbohydrate minus 2.1 g fiber = 4.7 g.

Electrolytes

Na225 mgSodium
K159 mgPotassium
Mg40 mgMagnesium

Minerals

Calcium
239 mg
Iron
0.89 mg
Magnesium
40 mg
Phosphorus
101 mg
Potassium
159 mg
Zinc
0.63 mg
Copper
0.215 mg
Selenium
2.2 µg

Vitamins

Vitamin A
150 µg
Vitamin C
2.8 mg
Vitamin D
1.5 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.021 mg
Riboflavin (B2)
0.194 mg
Niacin (B3)
0.47 mg
Pantothenic acid (B5)
—
Vitamin B6
0.028 mg
Folate
9 µg
Vitamin B12
0.38 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

178.2 g per serving

4 figures are unavailable. Nothing was estimated in its place.

More Dessert Recipes

Reviews

No reviews yet.

Loading…

Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.