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.