Gluten Free Coconut Vanilla Panna Cotta
TIME
20 minutes + 3-4 hrs or overnight to set
SERVES
4
CREATED BY
Emma Henderson, co-founder of The Beach People
SUMMARY
Silky, decadent, yet healthy with no added sugar, this Gluten Free Coconut Vanilla Panna Cotta with our Gluten Free Muesli Macadamia Cranberry is sure to wow! Created by the ever so talented Emma Henderson, co-founder of The Beach People.
Ingredients
- 1 400ml tin coconut cream
- 1 cup almond milk
- 1/4 cup maple syrup
- 1 tbsp vanilla
- 3 tbsp gelatine ( Natural beef gelatine is used here)
- 1/2 cup Gluten Free Brookfarm Muesli
- Edible flowers to serve
Method
- In a saucepan, combine coconut milk, almond milk, maple syrup and vanilla. Heat over medium heat until warm.
- Bloom the gelatine by mixing gelatine in 1/4 cup of cold water until it turns firm.
- Add bloomed gelatine to the milky mix and stir until the gelatine has dissolved.
- Pour into moulds and set in the fridge for 3-4 hours or overnight.
- Remove from moulds and sprinkle with Brookfarm muesli and edible flowers.
- Additional: Add 1 tsp of cacao to the milky mix for a chocolate panna cotta.
Keep baking
