Are you ready for a delicious dessert that is light, creamy, and dairy-free? Vanilla bean panna cotta sounds quite fancy, but is actually super simple to make and is a perfect vehicle for fresh berries. Grab your grass-fed gelatin and let’s get cooking!
- 1-13.5 oz. can coconut milk
- 2 cups cashew milk
- 1/3 cup sweetener of choice: raw honey, coconut sugar, or maple syrup (If you are sugar-free, you can use liquid stevia. Just add it drop by drop until you achieve your desired sweetness)
- 1 tsp. vanilla extract
- 1/2 tsp. ground vanilla bean
- 2-3 tsp. Great Lakes Gelatin
- Fresh raspberries, for garnish.
- In a medium-sized sauce pan, combine coconut milk, cashew milk, sweetener, and vanilla extract.
- Sprinkle gelatin over the top of the cold liquid and let it “bloom” for a few minutes. Use 2 teaspoons if you want it very delicate and melt-in-your-mouth. Use 2 1/2 to 3 teaspoons if you like your panna cotta a little bit firmer. My kids do not like the texture of jello, so I only use 2 teaspoons.
- Turn the heat to medium and warm until the sweetener is dissolved and all ingredients are incorporated. I like to use my immersion blender to make sure it’s very smooth. ***If you are using raw honey, make sure the temperature doesn’t get too hot…you don’t want to kill all of the enzymes!
- Quickly stir in your ground vanilla beans.
- Transfer the mixture to ramekins or silicone molds and place in the refrigerator to set up for a few hours. To make it easier to release the finished product, you can lightly oil the molds before you add the panna cotta.
- When the panna cotta is set up and you are ready to plate, use a knife to carefully go around the edge of the ramekin and release the panna cotta and turn it over onto a small dessert plate. If you have oiled your ramekin, the panna cotta should slide right out.
- Garnish with fresh raspberries.
See how easy that was?! Now you can delight your guests at your next dinner party or enjoy a special dessert at home with your loved ones.