Panna Cotta is really just a fancy name for a no bake pudding. But it’s truly amazing and low in sugar (honey) and packed with healthy gelatin. This is the perfect quick fall dessert. As much as I love pumpkin treats in the fall it’s good to mix it up a bit. You can put this dessert in fancy cups and is presented wonderfully for a party. I like to put mine in mason jars because I’m pretty much obsessed with anything mason jars.
Before fall turns into winter, here’s one last fall recipe!
Ingredients
2 cups organic heavy cream
2 cups coconut milk, canned
1 teaspoon fresh ginger, grated
1/4 cup raw honey
1 teaspoon Stevita stevia
pinch of cinnamon
2 chai tea bags (or make your own chai tea spice infusion)
1.5 Tablespoon grass fed gelatin in cold water (I like this brand)
Directions
- In a medium sauce pan add the heavy cream, coconut milk, ginger, raw honey, stevia and the pinch of cinnamon. Turn the heat on medium and stir occasionally as it is heating up.
- Once the liquid is starting to heat up, add the chai spices and infuse them into the liquid. Let it simmer on medium for 10-15 minutes. Don’t let the liquid boil, if it starts to boil, just turn down the heat.
- While the liquid is boiling, put the grass fed gelatin in a small bowl and add cold water to the gelatin. (about 1/4-1/2 cup, until the gelatin isn’t a powder anymore)
- Let the creamed liquid start to cool down and whisk in the gelatin until there is no more gelatin lumps
- Pour the panna cotta into mason jars or serving dishes and let them set in the refrigerator at least 12 hours before serving. Serve cold with slices of crystalized ginger and another pinch of cinnamon
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