Sorry I'm a bit later than usual in writing my blog!
As happens in life sometimes, I've had a really busy couple of months. Between teaching days and evenings, and giving workshops and presentations on the weekends, there was just no time left to write. The little time I had left was spent with my family.
When things get that busy, having simple recipes is really important. My kids like sweet treats (who doesn't!), so Panna Cotta fit my criteria for REALLY SIMPLE. Panna Cotta is a traditional Italian custard-like dessert made from cream. It is easy to make a gut-healthy version, and takes about 15 minutes of preparation time. I hadn't made Panna Cotta until recently, but because it was so simple, I was still able to experiment with different flavours despite my busy schedule. I could make a batch before heading out to work, and it would set in the fridge and be ready for my family that evening. Since they were in charge of their own dinner preparation for many of these days, being able to prepare something special for them made me feel I was still nourishing them.
Usually Panna Cotta is a simple vanilla flavour, and gets topped with berries or fruit sauce. It's a beautiful dessert, and looks lovely for special occasions, but I came up with some flavourful variations. This delicious treat contains gelatin to support your gut lining, and healthy fats too!
CHOCOLATE PANNA COTTA
Chocolate is always a big hit in our household, so it goes without saying that I had to try a chocolate version. Chocolate is rich in polyphenols and minerals!
Ingredients
1 can full-fat coconut milk (I like the Natural Value which is carrageenan and BPA free)
1/3 cup raw honey
1 teaspoon vanilla extract (alcohol-free)
1 1/2 teaspoons grass-fed gelatin (like Vital Proteins or Great Lakes Gelatin)
1 Tablespoon raw cacao powder (sifted so there aren't any lumps)
1. In a small saucepan (without heat), whisk 1/2 the can of coconut milk with the gelatin. Allow to bloom for 5 minutes. Add the vanilla and heat over medium-low, whisking to dissolve the gelatin. Don't let it boil!
2. Remove from heat and add the honey, cacao and remaining coconut milk.
3. Pour into 4 small dishes and place in the fridge to set. This takes about 4 hours.
To make this recipe AIP compliant, swap the cacao with carob powder.
MANGO PANNA COTTA
I love the mango for it's sweetness and beautiful colour, but mangos are also high in fibre and rich in anti-oxidants.
Ingredients
1 can full-fat coconut milk (I like the Natural Value which is carrageenan and BPA free)
3 cups cubed mango (or 400g) fresh or frozen (if using frozen, thaw the mango first)
1/4 cup raw honey
1 Tablespoon gelatin (like Vital Proteins or Great Lakes Gelatin)
1. In a small saucepan (without heat), whisk the full can of coconut milk with the gelatin. Allow to bloom for 5 minutes. Add the vanilla and heat over medium-low, whisking to dissolve the gelatin. Don't let it boil!
2. While the coconut milk is warming, puree the mango in a blender until smooth and creamy.
3. Remove the milk from heat and add the honey, and mango puree.
4. Pour into 6 small dishes and place in the fridge to set. This takes about 4 hours.
Be creative. For a Chai Tea version, replace the cacao powder in the Chocolate Panna Cotta with 1 teaspoon of chai spice blend. This is my daughter's favourite. Use spices you tolerate to create your own blend.
MAKE UP YOUR OWN PANNA COTTA
The varieties of Panna Cotta you can make are endless, so be creative. It's hard to make a mistake with something so simple.
Besides being quick and simple, this is a great recipe to impress friends with, or to add to a summer barbeque or potluck.
Do you have a favourite simple dessert? Add your favourite flavour by commenting.
Happy, Healthy Eating!
Tracey