tag:blogger.com,1999:blog-2285523888432056855.post5924667756843538135..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Panna Cotta Ricotta - Low Carb & Sugar FreeGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2285523888432056855.post-28431295901809021482019-03-31T21:58:21.841-04:002019-03-31T21:58:21.841-04:00Instead of Cashew Milk can I use unsweetened vanil...Instead of Cashew Milk can I use unsweetened vanilla Almond Milk?Anonymoushttps://www.blogger.com/profile/15188218824823112650noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-50586510894263841582015-08-11T17:33:22.981-04:002015-08-11T17:33:22.981-04:00Hi BettyAnne,
Thanks for reminding me!!! :-)Hi BettyAnne,<br /><br />Thanks for reminding me!!! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-51136427567924964892015-08-11T13:59:29.747-04:002015-08-11T13:59:29.747-04:00Hi GGC.
We are still waiting for your Strawberry ...Hi GGC.<br /><br />We are still waiting for your Strawberry Chia Jam recipe. Don't forget us!!<br /><br />BettyAnneBettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-45019255950283090612015-05-28T10:07:29.328-04:002015-05-28T10:07:29.328-04:00GGC,
I think I will try 3 TBS of dark cocoa next...GGC, <br /><br />I think I will try 3 TBS of dark cocoa next time to get a deeper chocolate color. Mine taste great but are a little on the grayish side. Can't wait to try the lemon suggested in another comment.BettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-71198683001097763152015-05-27T22:32:14.548-04:002015-05-27T22:32:14.548-04:00Hi BettyAnne,
That sounds AWESOME! I've been ...Hi BettyAnne,<br /><br />That sounds AWESOME! I've been thinking about swirling melted chocolate in but your version sounds much easier! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-2706277634772978802015-05-26T11:09:11.300-04:002015-05-26T11:09:11.300-04:00Dear GGC,
I just made my very favorite version of...Dear GGC,<br /><br />I just made my very favorite version of this recipe. I added 2 TBS of dark cocoa powder to the milk mixture before heating it. Oh my goodness is this good!!BettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-4278776704677625292015-05-17T23:43:24.354-04:002015-05-17T23:43:24.354-04:00Hi CyberSis,
I need to pull that black currant ex...Hi CyberSis,<br /><br />I need to pull that black currant extract back out again. I love they way it tastes AND smells. Lemon would be lovely, too! I just made another batch of the baked coconut custards last night. I had one for breakfast this morning! When I finish these up later in the week I'll have to try a new flavor of panna cotta! ;-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-36325661775952716932015-05-17T21:04:35.691-04:002015-05-17T21:04:35.691-04:00Hi GGC,
I'll have to try the pumpkin ... soun...Hi GGC,<br /><br />I'll have to try the pumpkin ... sounds great!<br /><br />I've been thinking about flavors, too. Maybe some lovely black current extract in place of the vanilla. And I think I hear "lemon" calling my name, as well. I really do love the vanilla, though! :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-10752210795128531842015-05-17T00:03:21.837-04:002015-05-17T00:03:21.837-04:00Hi BettyAnne,
Oh my, that sounds AWESOME! I bet i...Hi BettyAnne,<br /><br />Oh my, that sounds AWESOME! I bet it was delicious. I'm anxious to hear all the variations you come up with! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-91705032946312614182015-05-16T23:31:13.603-04:002015-05-16T23:31:13.603-04:00As I mentioned in a previous post, this is a versa...As I mentioned in a previous post, this is a versatile recipe. Tonight I substituted a cup of pumpkin for 1 cup of the ricotta cheese. That's the only change I made. Oh my, is this delicious!!! I have so many other combinations I want to try. BettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-32236099465396649522015-05-12T12:27:33.306-04:002015-05-12T12:27:33.306-04:00Hi BettyAnne,
That sounds delicious with coconut....Hi BettyAnne,<br /><br />That sounds delicious with coconut. I will have to try that soon. Oh my...I am such a cranberry freak...I can't imagine it with cranberries added. I am so happy you are enjoying the recipe. Thanks for letting me know! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-91545319259519278682015-05-12T09:29:27.554-04:002015-05-12T09:29:27.554-04:00I prepared this recipe again tonight. This time I...I prepared this recipe again tonight. This time I added unsweetened shredded coconut to each cup before adding the liquid. I stirred each cup well to combine the coconut and liquid. These are delicious!! Similar to the baked coconut custard cups. Next week I will be adding dried cranberries. Thank you so much for this versatile recipe.BettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-69619805864789862282015-05-04T18:59:33.826-04:002015-05-04T18:59:33.826-04:00Hi CyberSis,
So happy you liked it! Awesome idea ...Hi CyberSis,<br /><br />So happy you liked it! Awesome idea on using the immersion blender too! I will have to try that! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-38884808788242386582015-05-03T22:26:05.100-04:002015-05-03T22:26:05.100-04:00Hi GGC,
Just a note to let you know that we had t...Hi GGC,<br /><br />Just a note to let you know that we had the Panna Cotta Ricotta this evening for dessert and it's every bit of *squisita* and then some! I didn't add the extra stevia and it was perfect for us. The immersion blender works great for mixing it up right in the saucepan.<br /><br />Well done, GGC. Bravissimo! :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-41230824936223246232015-05-03T00:59:42.477-04:002015-05-03T00:59:42.477-04:00Hi CyberSis,
That's a great idea. The top of ...Hi CyberSis,<br /><br />That's a great idea. The top of this bottle where you squeeze it out is always crusty and the rest of the bottle sticky. LOL I'm constantly wiping and cleaning it. I need to find some of those bottles!!! Great tip as well about getting it out of a plastic container, too! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-68027857539560947092015-05-02T23:20:17.988-04:002015-05-02T23:20:17.988-04:00Hi GGC,
When I run into a problem like your messy...Hi GGC,<br /><br />When I run into a problem like your messy stevia bottle I transfer the contents to a small glass bottle with a dropper from the local health food store. (I get the 1.25 oz. size for $1 and the droppers for 70 cents.) Easy to measure precisely without the mess. And besides ... it gets the "whatever" out of the plastic container. :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-25248449179625380362015-05-02T22:45:24.029-04:002015-05-02T22:45:24.029-04:00Hi BettyAnne,
I use the NuStevia Simple Syrup whe...Hi BettyAnne,<br /><br />I use the NuStevia Simple Syrup when I want to more gradually sweeten with stevia because that version has glycerin added so it is not as concentrated as pure stevia. I actually use about 4 to 5 different versions on a regular basis. Also, it comes in a LARGE 16-oz bottle compared to most stevias so I have lots of it! I also use Now brand pure organic stevia that comes in an 8-oz bottle but it is VERY concentrated so a few drops one way or the other makes a larger difference than a few drops of the simple syrup. I also use Now brand stevia glycerite which is very similar to the NuStevia syrup because it too is mixed with glycerin and not as intense (but I absolutely hate the way it comes out of the squeeze bottle...I use it every day for my yogurt I have for breakfast at work. It's MESSY! I knew the only way I would use it was to take it to work so that was the only sweetener I had for my yogurt...LOL. I like it but hate the bottle and how inefficient it is. I also regularly at home use a pure powdered version of the old formula of Nu Naturals stevia (which was my absolute favorite before they changed it). I use that almost every day when I make lemonade by the glass. So, when I use the NuStevia, you know I am tweaking the sweetness in small increments because the sweetness is already very close to what I want it to be. Hope that makes sense! I have a zillion other stevias in my pantry as well, but those are the ones I tend to use more regularly. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-6287794351793374082015-05-02T22:34:03.280-04:002015-05-02T22:34:03.280-04:00Hi Nanette,
I will post it soon but the chia is s...Hi Nanette,<br /><br />I will post it soon but the chia is similar, not exactly the same as pectin...but very close. I've made the jam a couple of different ways -- raw (simply mashed ripe berries mixed with a couple tablespoons of chia) and I've made it where I've boiled it for a little bit to thicken with the chia. So far, I thick I prefer the raw version because it tastes fresh and is nice and bright red. Cooking it darkens it and changes the flavor a bit but both are good. If you want to experiment before I post the recipe, use 2 to 3 tablespoons of chia per 16-oz mashed ripe berries and add sweetener to taste (I used stevia). Let it sit for several hours or overnight to gel/thicken. If not as thick as you want add more chia. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-50784403662450643932015-05-01T21:22:24.074-04:002015-05-01T21:22:24.074-04:00Hi GGC,
Thanks for the recipe. I will be trying i...Hi GGC,<br /><br />Thanks for the recipe. I will be trying it tomorrow. Would you mind telling us why you have started using the NuStevia simple syrup.BettyAnnenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-83322859194824607482015-05-01T18:59:31.255-04:002015-05-01T18:59:31.255-04:00Do you have a recipe for the Strawberry Chia jam? ...Do you have a recipe for the Strawberry Chia jam? Do the chia seeds help the fruit set up like pectin does, without having to add sugar?Nanettenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-83598443311728294582015-04-30T22:30:00.521-04:002015-04-30T22:30:00.521-04:00Hi CyberSis,
I was surprised at how good it turne...Hi CyberSis,<br /><br />I was surprised at how good it turned out. Maybe I didn't have such high expectations and was just pleasantly surprised. I figured that worst case scenario, I had too much ricotta and cashew milk to use up otherwise...so if it didn't work, it wouldn't be a big deal. I had both half and half as well as cream but decided to see if it would turn out nicely with the cashew milk. I need to try swapping it more frequently to try out in other things as well. Hope you enjoy it. <br /><br />Oh...P.S. on your other "weather related post"...I think daffodils are a good sign that spring is definitely headed your direction. I miss having daffodils...I used to have them when I lived further north but digging here is just not fun! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-31135093629741373972015-04-30T21:53:12.560-04:002015-04-30T21:53:12.560-04:00Hi GGC,
I absolutely *love* stuff like this! :-) ...Hi GGC,<br /><br />I absolutely *love* stuff like this! :-) I just used the last of a container of ricotta so I'll definitely be shopping for more *soon*! This recipe would also be a good one to help use up the *gigantic* carton of cashew milk!CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.com