Gut-healing Coconut & Vanilla Panna Cotta
with Balsamic Strawberries
This one’s sure to be a crowd pleaser and as an aded bonus… it has the potential to heal your gut at the same time, I’d say that’s a win wouldn’t you?
If you’ve been used to using supermarket gelatines then hold onto your hat (or your seat) because this one is in a league of it’s own. The texture is so velvety smooth and it’s versatility is pretty cool too! Only just recently I started using the Perfect Bovine gelatin because to be honest, I’d tried it last year (to make jelly) and it failed epically!
I now know what I was doing wrong…
I was adding the gelatin and boiling it because that is what a few blogs said to do and boy they were wrong! The secret to making a good jelly is the perfect amount of the right brand of gelatin and sprinkling it over cool liquid, letting it ‘bloom’ as they say for about 4 minutes and then on the lowest heat possible, stirring the gelatin liquid until fully dissolved (as you will see below).
So now I am excited for gelatin (move over hydrolyzed collagen because it’s gelatin’s time to shine baby!;) so excited that I will be coming up with new and delicious recipes using this amazing product and I will keep on sharing them here on my blog and socially so stick around with us…
Today the star of the show is coconut milk so if you love coconut desserts then this one is for you!
Gut-healing Coconut & Vanilla Panna Cotta with Balsamic Strawberries
- 1 tin coconut cream
- 1 tin coconut milk
- 1 heaped tbsp Perfect Bovine gelatin
- 1/2 tsp vanilla powder/extract/paste
- 1/4 cup maple syrup
- Punnet strawberries
- 1 tbsp balsamic vinegar
- 2 tbsp maple syrup
- Mint for garnish
- In a pot add the coconut milk and cream and sprinkle over the gelatin then let this sit and ‘bloom’ for 4 mins
- On a very low heat whisk the gelatin through until completely dissolved (around 4 mins)
- Add in the 1/4 cup maple and your vanilla then pour into ramekins that you’ve greased with coconut oil
- Put cling wrap on top and pop into the fridge overnight to set
- Half your strawberries and drizzle with the remaining maple syrup and balsamic vinegar and put in fridge to marinade overnight
- The next day take your Panna Cotta out by popping into some hot water then tip upside down and serve with the strawberries and mint