Panna Cocotta with Red Berries

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Panna Cocotta with Red Berries

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Ingredients

400 ml coconut milk
2 tspn vanilla extract
2 gelatine sheets
250 g red berries
2 tspn honey

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Features:
  • EGGS FREE
  • GLUTEN FREE
  • NUTS FREE
Cuisine:
  • 20
  • Serves 6
  • Medium

Directions

This is a simple, basic paleo panna cotta, which I topped with a coulis of red berries. I’d say it’s the perfect dessert for a summer dinner party, everything can be made well in advance and most people I know love a good Panna Cocotta.

Steps

1
Done

Put both gelatin sheets into a cold water container for 10 min. Then drain them with a sieve.

2
Done

Pour the coconut milk into a medium sized pan and add the gelatin into it. Now heat up the mixture until the gelatin and the milk mix together well.

3
Done

Add the remaining coconut milk, honey and vanilla extract until a homogeneous mixture is obtained.

4
Done

Let it cool for 10 minutes.

5
Done

Pour the liquid into 6 small glasses (use transparent glasses so that you’ll be able to see the mixture) and cover them with a transparent lm. Make sure that the lm does not touch the liquid.

6
Done

Now keep this in the refrigerator for 5 hours.

7
Done

When the panna cotta is finally set, take it out of the refrigerator and decorate it according to your taste (red berries, coulis, grated coconut, mint).

The French Paleo

As the original creator and the manager of the French Paleo website, I discovered this new diet plan during my travels around the world. Being a victim of an autoimmune disease, the Paleo diet truly made a significant turn in my life. Thus, in adopting this wonderful approach, I found answers to many of my health issues which gradually reduced to a trickle. Sharing my experience with as many people as possible was the reason that inspired me to create this site. This diet has now become a part of my daily life and it is with absolute great pleasure that I share, with you, my passion for a better health and a scrumptious cooking through my creative recipes and practical advices.

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