Paleo Real Food Desserts: 20 Easy Gluten, Grain, and Dairy Free Desserts by Katja Heino

Author:Katja Heino
Language: eng
Format: azw3
Published: 2015-01-01T08:00:00+00:00

Lemon Panna Cotta

Serves: 3

Ingredients

• 1 can full fat coconut milk, divided

• 1 and ½ tsp grass fed gelatin

• 5 TBS raw honey OR real maple syrup

• zest from 2 lemons

• 1 tsp vanilla extract

• OPTIONAL: lemon zest for garnish

Directions

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.

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