PALEO PANNA COTTA WITH PEACH COMPOTE
PALEO PANNA COTTA WITH PEACH COMPOTE
Panna Cotta is a cold Italian custard that is usually served with fresh fruit or a fruit sauce. Don't be fooled by the fancy-pants name - This recipe is easy and delicious! You need to wait a few hours between each layer while they set, but other than that the prep and cooking time is minimal, and it's a very pretty dessert that would impress anyone (and it also passed the kid test in my house, so it's a winner). I like to serve it in clear glasses or small canning jars so you can see the layers. You can also make it a day ahead of serving, which makes it a good dessert for when you have guests over.
This is the kind of dessert you don't have to feel guilty about because it is full of healthy ingredients! The coconut milk which is full of vitamins, fresh fruit, and gelatin, which is great for your hair, skin and nails.
This is the kind of dessert you don't have to feel guilty about because it is full of healthy ingredients! The coconut milk which is full of vitamins, fresh fruit, and gelatin, which is great for your hair, skin and nails.
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Paleo Panna Cotta with Peach CompotePrep time: 10 mins. Cook time: 15 mins. Servings: 4
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Ingredients:
FOR THE PANNA COTTA
- 1 (13 oz.) can full fat coconut milk
- 1/3 cup raw honey
- 1 1/2 tsp. vanilla extract
- 2 tsp. grass-fed gelatin
FOR THE PEACH COMPOTE
- 4 ripe peaches, peeled, pitted and sliced (about 3 cups)
- 3 Tbsp. raw honey
- 2 tsp. grass-fed gelatin
OPTIONAL TOPPING
- Fresh berries
Directions:
TO MAKE THE PANNA COTTA:
1. Place the coconut milk, raw honey and vanilla in small saucepan over medium-high heat and bring to a light simmer, stirring until well combined. Add the gelatin and whisk to combine. Pour into 4 ramekins and place in fridge to set (3 hours or more).
TO MAKE THE PEACH COMPOTE:
1. Once the panna cotta has set, place sliced peaches in a food processor and blend until very smooth. Strain out any chunks through a mesh strainer.
2. Place strained peach mixture and raw honey in a saucepan over medium-high heat and bring just to a boil, stirring occasionally. Add gelatin and whisk until well combined, about 1 minute. Pour an equal amount on top of each panna cotta layer and then refrigerate 3 hours or until set. Top with fresh berries (optional) and serve.
FOR THE PANNA COTTA
- 1 (13 oz.) can full fat coconut milk
- 1/3 cup raw honey
- 1 1/2 tsp. vanilla extract
- 2 tsp. grass-fed gelatin
FOR THE PEACH COMPOTE
- 4 ripe peaches, peeled, pitted and sliced (about 3 cups)
- 3 Tbsp. raw honey
- 2 tsp. grass-fed gelatin
OPTIONAL TOPPING
- Fresh berries
Directions:
TO MAKE THE PANNA COTTA:
1. Place the coconut milk, raw honey and vanilla in small saucepan over medium-high heat and bring to a light simmer, stirring until well combined. Add the gelatin and whisk to combine. Pour into 4 ramekins and place in fridge to set (3 hours or more).
TO MAKE THE PEACH COMPOTE:
1. Once the panna cotta has set, place sliced peaches in a food processor and blend until very smooth. Strain out any chunks through a mesh strainer.
2. Place strained peach mixture and raw honey in a saucepan over medium-high heat and bring just to a boil, stirring occasionally. Add gelatin and whisk until well combined, about 1 minute. Pour an equal amount on top of each panna cotta layer and then refrigerate 3 hours or until set. Top with fresh berries (optional) and serve.
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