Are you ready for a delicious dessert that’s 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!
A delicious dessert that is light, creamy, and dairy-free. Vanilla bean panna cotta sounds quite fancy but is simple to make & perfect for fresh berries.
- In a medium-sized saucepan, 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.
Note: If you are sugar-free, you can use liquid stevia. Just add it drop by drop until you achieve your desired sweetness.
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.