Low Acid Panna Cotta

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This panna cotta has a smooth, melt-in-your-mouth texture with a light sweetness and gentle flavor. By replacing vanilla extract with a non-acidic glycerin-based vanilla and using lactose-free dairy, you’ll enjoy a GERD-safe, heartburn-safe dessert that’s elegant yet easy to make. Perfect for a soothing finish to any meal.

Ingredients Needed:

• ⅓ cup skim milk: helps dissolve gelatin and keeps the dessert light.
• 1 (0.25 oz) envelope unflavored gelatin: gives panna cotta its soft, creamy set.
• 2½ cups lactose-free heavy cream (or half cream, half milk): smooth, reflux-friendly base.
• ½ cup white sugar: adds gentle sweetness.
• 1½ teaspoons glycerin-based vanilla flavor: non-acidic flavoring alternative.

How To Make Low Acid Panna Cotta:

Bloom the Gelatin:
Pour milk into a small bowl. Sprinkle gelatin evenly over it and stir gently. Let sit for 5 minutes to soften.

Heat the Cream:
In a saucepan over medium heat, combine the cream and sugar. Stir often and heat just until it starts to simmer. Avoid boiling to keep it gentle on digestion.

Mix Gelatin and Cream:
Remove the pan from heat. Add the softened gelatin mixture and stir until completely dissolved and smooth.

Add Vanilla Flavor:
Stir in glycerin-based vanilla flavor. Mix gently to combine.

Pour and Chill:
Pour the mixture into 6 ramekins or dessert glasses. Cool at room temperature for 20 minutes, uncovered.

Refrigerate to Set:
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm but still creamy.

Recipe Tips:

• Avoid vanilla extract—it’s mildly acidic.
• Don’t let cream boil; gentle heating keeps it reflux-friendly.
• Serve plain or with low acid toppings like cooked apples or banana slices.
• For a lighter version, use half cream and half milk.

How to Store & Reheat:

• Fridge: Store covered up to 4 days.
• Freezer: Not recommended; texture may change.
• Serving Tip: Let sit at room temperature 10 minutes before serving for best texture.

Nutrition Facts (Approximate per serving):

• Calories: 310
• Sodium: 45 mg
• Protein: 4 g
• Fat: 25 g
• Carbs: 16 g
• Fibre: 0 g
• Sugar: 16 g

FAQs:

Is panna cotta OK for acid reflux?
Yes, this version is GERD-safe and made with low acid ingredients that are gentle on digestion.

Can I make panna cotta without cream?
Yes, replace part or all of the cream with lactose-free milk for a lighter, stomach-soothing version.

What can I use instead of vanilla extract?
Use glycerin-based vanilla flavor—it’s non-acidic and reflux-friendly.

What toppings are safe for low acid panna cotta?
Top with cooked apples, pears, or a drizzle of carob syrup instead of citrus or berry sauces.

Why does panna cotta need gelatin?
Gelatin helps it set softly while keeping a creamy, melt-in-your-mouth texture without heaviness.

Try More Recipes:

• Low Acid Cheesecake
• Low Acid Brownies
• Low Acid Blondies