Panna Cotta is a custard dessert on many Italian Tables. It is simple to make, although it does require some patience before you can enjoy it.
Coconut milk can benefit health in several ways, such as by stimulating weight loss and lowering cholesterol. It is a healthy fat.
Prep time: 10 minutes
Cook time: 5-8 minutes
Inactive cook time: 6-8 hours
Serves 8 small ramekins
1 1/2 cups coconut milk, unsweetened
1 tbsp. gelatin powder ( with enough water to make a paste
1/2 vanilla bean, scraped ( or 1 tsp. vanilla paste)
1/2 scant cup coconut sugar, or pure cane sugar
pinch of cardamon, optional
Warm cream or milk in a small pot with half a vanilla bean, scraped out of the pod with a pairing knife. Do not bring to a boil. Add sugar and stir. Add geletin paste to simmering cream and whisk.
Pour cream mixture into mini ramekins. You can use larger ramekins if you want to.
Cover with plastic wrap, directly onto custard. Refrigerate for at least 8 hours or overnight.
Change plastic wrap one time, so there is no condensation.
When ready to serve, place ramekins in a hot water bath half way up the cup. Do this for 30 seconds to one minute. Remove by turning ramekin upside down onto plate and shake it out.
Spoon coulis around the panna cotta. Place a sprig of mint on top for garnish and added color accent.
1 pint organic strawberries
1 tbsp. cane or coconut sugar
1 tsp. lemon zest
1 tbsp. filtered water, if to thick only
Mix all ingredients in food processor or hand blender.