When it comes to simple desserts, Panna Cotta is Queen. You’ll need to give it some time to set up, but the actual active time is less than five minutes.
coconut maple panna cotta
And more good news! It’s easy to swap and add ingredients based on your preferences; use honey if you prefer, add some cinnamon for an horchata flavor, use dairy if that works for you… The gelatin is what gives it the custardy consistency, so you can make it your own.
My personal favorite of late is Coconut Maple Panna Cotta.
The other amazing thing about this dessert? It’s perfect for a dinner party, since it can be made a day or two ahead and requires little to no effort on the day of. You could even set up a panna cotta bar, with lots of options out for people to choose from. Like a sophisticated Sundae bar. You fancy!
the simplest, most elegant dessert.
- 2 teaspoons gelatin (not collagen)*
- coconut oil (for greasing the ramekins)
- 1 13.5 ounce can full fat coconut milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- pinch finely ground sea salt
optional, for serving:
- minced nuts
- melted chocolate
- flaked sea salt
- (You could even set up a panna cotta bar, with lots of options out for people to choose from. Like a sophisticated Sundae bar. You fancy, huh?)
- In a medium mixing bowl, sprinkle the gelatin over 1 1/2 tablespoons cool water. Set aside to bloom for about 5 minutes.
- Lightly grease 4 ramekins or small dishes.
- In a medium sauce pan, heat the coconut milk and maple syrup until steaming. Stir in the vanilla and the sea salt.
- Whisk the coconut mixture into the gelatin.
- Pour into prepared ramekins and chill overnight, or until set, at least 3 hours.
- When ready to serve, run a knife around the edge of the panna cotta and turn each ramekin onto a small plate and garnish with your preferred accompaniments.
*Make sure to use gelatin (like this one) which gels, as opposed to collagen, which does not.
** To make a quick coulis, simple toss a couple of handfuls of berries into a small sauce pan and heat ’em up. Once there is more color in the liquid than the berries, smoosh the juices through a fine mesh strainer and chill.
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