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Lemon Panna Cotta

Ingredients:

  • 1 can full fat coconut milk
  • 1 and 1/2 tsp grass fed gelatin
  • 3 tablespoons raw honey
  • zest from 2 lemons
  • 1 teaspoons vanilla extract

Preparation Time

15 mins

Cooking Time

5 hours Cooling

Servings

3

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  1. Whisk together one cup of the canned coconut milk and lemon zest in a medium pan. Bring to just below a boil, turn off heat, cover, and allow to infuse

  2. Pour the rest of the coconut milk into a shallow bowl and sprinkle the gelatin evenly over the surface and allow to BLOOM for 10 minutes.

  3. Once gelatin has bloomed, gently reheat the coconut milk/lemon mixture to just below a boil and whisk in the coconut milk/gelatin until completely dissolved. Turn off heat.

  4. Whisk in the sweetener of choice and vanilla.

  5. Strain with a sieve and pour into 3 small dishes and allow to chill until set (at least 4 hours.)

  6. Run a sharp knife around the edge of each cup and unmold onto a serving plate, and garnish as desired OR you can place the chilled cups into a hot water bath for a minute or two to make removal a titch easier.