Coconut Panna Cotta with Balsamic Strawberries
Servings: 4
This beautiful, light dessert is the best way to finish off a meal. I just adore creaminess of the panna cotta with the sweet acidity of the balsamic strawberries.
Ingredients
Pana Cotta
- 540 ml canned coconut milk (2 x 270g cans)
- 2 tsp grass-fed or organic gelatin *my preferred source above
- 85 g rice malt syrup or maple syrup (¼ cup)
- 1 tsp vanilla -powder, extract or essence
Balsamic Strawberries
- 400 g strawberries -hulled and halved
- 1 tbsp balsamic vinegar
- 2 tbsp rice malt syrup or maple syrup
Instructions
- Place the coconut milk in a medium sized saucepan.
- Sprinkle over the gelatin and let it rest for 5 minutes (the gelatin will moisten and go crinkly).
- Pop on a very low heat and heat to luke warm for 3 or 4 minutes, stirring continually to dissolve the gelatin. Take care not to overheat it. It should only warm to body temperature (so you can easily stick your finger in it without burning).
- Once the gelatin is dissolved, whisk in the sweetener and vanilla until combined.
- Grease 4-6 small ramekins with coconut oil and divide the coconut milk mix between them. Pop in the fridge for about 4 hours to set. If you don’t want to invert it, you can serve it after approx. 1 hour.
- An hour before you serve your pannacotta, combine the balsamic and sweetener and mix through your strawberries to marinade.
- You can serve the pannacotta in the dish it is set in. Or, to invert your panna cotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and invert onto a serving plate.
- I've also served this in one large glass bowl (like you would a trifle) for a big crowd.
- Top with berries and a few mint leaves and serve immediately.
Store
- Covered in the fridge.