Category: Panna Cotta

Coconut Milke Panna Cotta

4/5/2020

This is a great dairy-free option for the lactose intolerant, and was incredibly easy to make. It set beautifully, and everyone in the family called for more afterward! You could make this sweeter by adding more honey, or making some macerated berries to garnish on top.

2 tsp powdered gelatin
1.5 tbsp water
13.5 oz full-fat coconut milk (preferred: Aroy-D)
1.5 tbsp honey or maple syrup
(optional) 1 tsp vanilla extract

Add the water to a small bowl and sprinkle the gelatin on top. Allow to bloom for 5 mins.
Heat the coconut milk, honey, and vanilla if using, in a small pot on medium heat. Whisk together and bring to a low simmer. Take pot off the burner and whisk in the gelatin until it is fully dissolved.
Pour the panna cotta mixture into the ramekins (I like to pour it into a measuring cup first to make it easy for pouring) and refrigerate until set (at least 4 hours).

Note: To remove the panna cotta from the ramekin for presentation, place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert onto a plate. Repeat the warming step is necessary so that the panna cotta slides out easily.

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ARCHIVE: Buttermilk Panna Cotta

1/1/2015

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1 3/4 cups buttermilk
1/2 tablespoon gelatin powder
1 1/4 cups heavy cream
1 cup + 1 tablespoon granulated sugar
High-quality extra virgin olive oil, for drizzling
Gray sea salt, or to taste
1 bunch of grapes, picked and frozen overnight

Servings: 10

Place buttermilk in a bowl and sprinkle gelatin over it. Let it sit 5 minutes, allowing it to bloom.
While the gelatin is blooming, heat the cream and sugar in a saucepan, stirring until the sugar is dissolved and the mixture comes just to a simmer.
Remove the cream from the heat then stir in the buttermilk and gelatin mixture until it is incorporated completely.
Divide the mixture evenly into 10 six-ounce ramekins.
Chill until the mixture is completely set, at least 3 hours.
To serve: Unmold by running a small knife around the edge of the ramekin and inverting onto a plate. If it does not immediately release, dip the ramekin in hot water, and invert onto plate. Drizzle with olive oil, sprinkle with a little sea salt. Garnish with whole and halved frozen grapes.

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ARCHIVE: Coconut Panna Cotta

1/1/2015

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1 oz gelatin
4 cups milk
1/2 cup sugar
1/2 teaspoon salt
27 ounces coconut milk

Sprinkle the gelatin on top of the milk and let sit for 10 minutes.
Add sugar and salt and heat to a simmer.
Add coconut milk and then strain into oiled molds. Chill overnight and serve.

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ARCHIVE: Black Pansy Panna Cotta (from Sooke Harbour House)

1/1/2015

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2 cups pansies with 1" of stem (finely chopped)
1.5 cups homogenized milk
1 cup whipping cream
3/4 cup fireweed honey
2 packages gelatine leaves (soaked in cold water for 10 minutes)
6 5oz ramekins

Place milk, cream, and honey in a medium sized pot and heat to 150 degrees. Remove milk mixture from heat and let rest for five minutes.
Remove gelatine from cold water and add to milk mixture; stir until gelatine is fully dissolved.
Add pansies and stir for one more minute.
Divide the finished mixture between ramekins and refrigerate for at least 2 hours. When ready to serve, remove the Panna Cotta from the ramekins by dipping them into hot water for one minutes and turning them upside down on a serving plate.

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Coconut Milke Panna Cotta

ARCHIVE: Buttermilk Panna Cotta

ARCHIVE: Coconut Panna Cotta

ARCHIVE: Black Pansy Panna Cotta (from Sooke Harbour House)

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