Choc Mint Panna Cotta
Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegetarian, Paleo, Gaps & Keto Friendly
Panna Cotta originates from Italy and is made with sweetened milk and gelatin giving it a silky, creamy, jelly like consistency. It is heated and then can be poured into moulds or jars to set.
I like to use coconut cream, to make it dairy free, with the benefit of saturated fats.
It’s a very quick dessert to make, which will leave you wanting more!!
INGREDIENTS:
- 270ml coconut cream
- 250ml filtered water
- 3 tspn good quality gelatin *(see notes)
- 2 Tblspn cacao powder
- 2 Tblspn raw honey
- pinch salt
- 3 drops food grade peppermint essential oil
METHOD:
- Place gelatin and water in a glass and allow to bloom for a few minutes. (This allows the gelatin to soften before using, creating a smoother finish.)
- Place all ingredients (except the essential oil) into a saucepan on medium-low heat and stir together until completely dissolved.
- Remove from heat and add the essential oil.
- Pour into moulds or jars and place into the fridge to set.**
- Serve with berries and yoghurt.
NOTES:
* I like to use Changing Habits gelatin, you can purchase it here.
** I sometimes add berries to the panna cotta when I’m pouring them into the moulds.
