Blueberry Coconut Panna Cotta
Panna Cotta means 'cooked cream' and is a lovely light dessert. My version removes all the dairy, replacing it with coconut cream which gives it a luxurious mouth feel and flavour. The zest of the lemon adds just the right amount of zing to complement the richness of the coconut cream and the freshness of the blueberries. This is a perfect dessert to present to your friends and family at the end of a dinner party.
- Coconut Cream - 1 cup (organic)
- Coconut Milk - 2/3 cup (organic)
- Xylitol - 1/4 cup
- Vanilla Bean - 1, seeds scraped out (organic)
- Gold Leaf Gelatine Sheets - 3, cut into halves
- Blueberries - 125 g (organic, can be fresh or frozen)
- Xylitol - 2/3 cup
- Water - 2/3 cup
- Lemon Zest - 1 teaspoon
- Lightly grease 4 panna cotta moulds with a little coconut oil. First make the blueberry syrup. In a saucepan over a medium heat place the blueberries, 1/4 cup xylitol, 1/4 of the vanilla seeds and 2/3 cup of water. Continue stirring until the xylitol dissolves and the mixture is just off the boil. Turn down the heat and simmer to thicken the mix. Remove from the heat and strain the mixture into a bowl, keeping the blueberries aside.
- Return 1/3 of the blueberry syrup to the saucepan. In a bowl of cold water add 2 of the 6 halved gelatine sheets. When they have softened, squeeze out the excess water and mix into the warm blueberry syrup in the saucepan. Stir until all the gelatin is dissolved. Pour an equal amount of the blueberry syrup into each mould and place into the fridge for 1 hour to set. Return the blueberries back into the remaining syrup, cover and refrigerate for later.
- Over a medium heat combine the coconut cream, coconut milk, xylitol, lemon zest and vanilla seeds. Stir until the xylitol is dissolved and simmer for 5 - 10 minutes. Remove from heat and cool a little. Place the remaining gelatine sheets into a bowl of cold water. Once softened, squeeze out the excess water and add to the coconut cream mixture, stir until the gelatine is completely dissolved.
- Remove the panna cotta moulds from the fridge and gently pour the coconut cream mix into each mould. Return the panna cotta to the fridge to set for at least and hour or two.
- To serve, using the back side of a knife, run it around the edge of the panna cottas. Turn them over onto plates, top with the remaining syrup, blueberries and a sprig of mint.
- This dessert is a perfect egg, dairy, gluten & sugar free dessert for those with many food intolerances.
- Coconut cream and milk contains caprylic acid, which is a powerful antimicrobial and beneficial for anyone with digestive infections and candida.
- Blueberries contain powerful antioxidant compounds called proanthocyanins and help to protect the cells of your body against damage caused by free radicals.
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