Vanilla Bean Panna Cotta (Paleo)

vanilla pannacotta
Vanilla Bean Panna Cotta (Paleo)
 
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This simple and elegant dessert contains grass-fed gelatin for joint and skin health. If you are vegan, the recipe works well substituting agar-agar powder (sometimes this is called ‘China grass’). Gelatin helps to boost ‘glutathione’, a powerful antioxidant. It also contains the amino acids glycine and proline which helps to reduce levels of stress, and helps you to get into a deeper sleep. As gelatin is a protein, it also helps to balance your blood sugar. Regarding honey – it contains fructose, a type of sugar. If your goal is to avoid inflammation, forgo even that one teaspoon honey. The dessert is sweet enough.
Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 6
Ingredients
  • Panna Cotta Ingredients:
  • 2 tsp. unflavored gelatin (i.e., Great Lakes brand) or agar-agar powder
  • 2 cups full-fat organic coconut, hemp, cashew, almond or goat’s milk
  • 2-inch strip of organic lemon peel (peel only, no pith)
  • 2 Tablespoons local honey (optional), or a pinch of dried organic stevia leaf
  • An additional 1 cup coconut milk or other type of milk
  • ¼ tsp ground vanilla bean or 1 Tablespoon organic vanilla extract
  • Macerated Nectarines Ingredients:
  • 2 ripe nectarines, pits removed, and sliced thinly
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon local honey or a pinch of dried stevia leaf (optional)
  • Dessert Topping Ingredients:
  • 4 TBS pomegranate seeds
Instructions
  1. Panna Cotta Method:
  2. In a small cup, sprinkle the gelatin over 4 teaspoons water to soften. Set aside.
  3. Meanwhile, in a large saucepan, combine 2 cups of the coconut milk, honey (if using), and lemon peel.Bring to a simmer over medium heat but do not let boil.
  4. Add the vanilla and the softened gelatin and whisk again to dissolve.
  5. Whisk in the additional cup of coconut milk. Let ‘sit’ for 1 hour to ‘bloom’ the vanilla and lemon flavours. Remove strip of lemon peel.
  6. Carefully ladle the mixture into 6 one-cup serving containers, dividing equally.
  7. Refrigerate for at least 4 hours or overnight.
  8. Macerated Nectarines Method:
  9. Mix together in a glass or ceramic bowl
  10. Toss gently and set aside to macerate at room temperature for 30 minutes.
  11. Dessert Assembly Method:
  12. Fill your serving containers with the panna cotta mixture about ⅓rds full.
  13. Place jars on a rimmed tray and place inside the fridge to firm up – about 4 hours.
  14. Before serving, top with the peach mixture and a sprinkle of pomegranate seeds. If pomegranate is not in season, sprinkle with toasted flaked almonds or coconut.
  15. Enjoy!