dessert•dinner
Berry Coconut Panna Cotta
For Crohn S Disease
Gluten Free
398 kcal
27 gfat
35 gcarbs
5 gprotein
Nutrition Notes
Gluten Free *
The recipe is appropriate as it is free of gluten-containing ingredients.
For Crohns Disease *
The recipe seems suitable for Crohn's disease during remission. It's gluten-free & has manageable fi...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 13 1/2 oz full-fat coconut milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 tsp Vital Proteins Gelatin
- 2 tbsp water
- coconut oil (to grease)
- 1 cup of mixed berries
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp Chambord Liqueur (optional)
Preparation
- 1
Step 1
Add the water to a small bowl and sprinkle the gelatin on top. Allow it to bloom for 5 minutes. - 2
Step 2
Heat the coconut milk, 2 tablespoons of honey and vanilla extract in a small pot on medium low heat. Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined. - 3
Step 3
Grease 3 (5.5-ounce) ramekins with coconut oil. Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours. - 4
Step 4
While the panna cotta is chilling, macerate the berries. Add the berries and 1 tablespoon of honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool. - 5
Step 5
To remove the panna cotta from the ramekin, slide a knife along the top edge, just to remove the suction. Place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert the ramekin on a plate to remove the panna cotta. - 6
Step 6
Drizzle the panna cotta with several spoonfuls of berries and serve immediately. Bon appetit!