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What could be more satisfying than a dessert prepared without the addition of sugar and with two of the most delicious ingredients par excellence, chocolate and cherries? The answer is: this Chocolate and cherry ganache, the pleasure of a dessert without the (or perhaps it is better to say ‘with very little’) guilt!!!

Yes, because while this fantastic recipe does not include added sugar and cream, it does not mean that it is calorie-free because it is made with avocado and chocolate, but at the same time, it is calories from nutritionally valuable foods.

Avocado is in fact rich in mono-unsaturated fatty acids (therefore good for our organism), antioxidants (it is no coincidence that it is used in many cosmetic products), vitamins, fibres and mineral salts, so much so that it has an anti-inflammatory function on our body: a true natural supplement. Moreover, for some years now, its cultivation has been spreading to Sicily and Sardinia, making its consumption much more environmentally sustainable for us Italians.

As far as chocolate is concerned, the choice you have at your disposal is very wide, so buy your favourite chocolate considering a cocoa percentage of no more than 55-60% (otherwise you will feel the need to add some sugar to the preparation) and perhaps lactose-free for those who are lactose intolerant: in short, Chocolate and Cherry Ganache is really the dessert for everyone, considering that with the right chocolate it is also suitable for vegans.

Also, since the cherry season is, alas, always too short for such a delicious fruit, indulge yourself with any other fruit to make the accompanying sauce, perhaps following the recipe for Panna cotta with berries.

Chocolate and cherry ganache with no added sugar

 18.83g carbohydrates per 100g

Ingredients for chocolate ganache for 4 servings

  • 200g avocado pulp (approx. 1 avocado)
  • 120g chocolate with no added sugar*
  • 25g bitter cocoa*
  • water, if needed
  • edible flowers for decoration (optional)

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Ingredients for the cherry sauce

  • 400g cherries
  • the juice of 1/ 2 lemon
  • water

Preparation 

  1. Melt the chocolate in a bain-marie or microwave, then let it cool down.
  2. Put the avocado pulp in the blender with the cocoa powder and melted chocolate: blend to obtain a smooth and fluffy cream adding a few tablespoons of cold water if it is too hard.
  3. Stone the cherries and place them in a non-stick pan with the lemon juice and 3 tablespoons of water over high heat so that the cherries release some of their juice: this will take about 5 minutes.
  4. Assemble the cups by placing a portion of chocolate ganache and the cherries with their cooking liquid as a complement: you can serve them cold or warm as you like.

ganache di cioccolato e ciliegie

Version with gluten of Chocolate and cherry ganache with no added sugar

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

La panna cotta ai lamponi è uno dei dolci più semplici e flessibili che conosca (credetemi!). E’ naturalmente senza glutine quindi perfetta per i celiaci ed è perfetta anche per chi è affetto da diabete avendo l’accortezza di sostituire una parte o tutto lo zucchero con un dolcificante di propria scelta.

Durante l’estate, la panna cotta è un dolce fresco e pratico che potrete accompagnare con salse preparate con qualsiasi frutto di stagione.

Raspberry panna cotta is one of the simplest and most flexible desserts I know (believe me!). It is naturally gluten free, making it perfect for celiacs and it is also perfect for people with diabetes, taking the precaution of replacing some or all of the sugar with a sweetener of your choice.

During the summer, Panna cotta is a fresh and practical dessert that you can accompany with sauces made from any seasonal fruit.

You can also decide to make it more or less rich in fat by playing around with milk and cream: the important thing is that you have a total of 500g when you mix them together, but you can vary their proportions as you like… bearing in mind that if it is called Panna (i.e. cream) cotta, the original recipe certainly expresses its preference.

Preparation will only take you a few minutes, but you have to allow time for the Panna cotta to solidify, so remember to plan ahead if you want to serve it to your guests, perhaps making it the day before so you have less to do at the last minute.

Raspberry panna cotta    

19.64g carbohydrates per 100g raspberry panna cotta with sugar

Ingredients for 6 servings

  • 250g milk
  • 250g cream
  • 100g sugar or sweetener* as desired
  • 10-12g gelatine sheets* (follow the instructions given for the product you choose)
  • a bit of vanilla from the pod

Ingredients for the raspberry sauce

  • 220g raspberries
  • 30g sugar or sweetener* to taste
  • 30g lemon juice

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Pour the milk and cream into a saucepan, add the sugar or sweetener and put everything on the heat, stirring occasionally so that the sugar dissolves well.
  2. Separately, soak the gelatine in water to soften it. When the milk is about to reach the boil, remove from the heat and add the squeezed gelatine while stirring with a whisk. Let it cool down, then fill the moulds you selected. Put them in the refrigerator for a few hours until the mixture becomes thick.
  3. Meanwhile, prepare the raspberry sauce. Place the raspberries in a non-stick pan with the lemon juice and sugar or sweetener. Let the raspberries cook for 5 minutes over high heat until they release a bright red sauce. Let it cool down.
  4. Remove the Panna cotta from the moulds and place it directly on the serving platter, decorate it with the raspberries and their sauce either cold or warmed in a microwave or on the stove.

Version with gluten of Raspberry panna cotta

The recipe is naturally gluten free, so no adaptations are needed.