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Panna Cotta with Chicken and Bleu d’ Auvergne


Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 chicken legs, boneless and skinless
1 tablespoon avocado oil
2 teaspoons granular erythritol
3 tablespoons water
1 cup Bleu d’ Auvergne, crumbled
2 gelatin sheets
3/4 cup double cream
Salt and cayenne pepper, to your liking

  1. Heat the oil in a frying pan over medium-high heat; fry the chicken for
    about 10 minutes.
  2. Soak the gelatin sheets in cold water. Cook with the cream, erythritol,
    water, and Bleu d’ Auvergne.
  3. Season with salt and pepper and let it simmer over the low heat,
    stirring for about 3 minutes. Spoon the mixture into four ramekins.
    306 Calories
    18.3g Fat
    4.7g Carbs
    29.5g Protein
    0g Fiber
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