Panna cotta is a traditional Italian dessert meaning “cooked cream”. I have attempted to make it before, but as I was trying to invent my own recipe with coconut cream – it didn’t turn out very well. I can reassure you that the below recipe does work and it’s dead easy. Vanilla panna cotta may be too bland for some people so think of it as a starting point and add other flavours or a berry sauce.
I didn’t have a vanilla bean, so instead I used vanilla concentrated extract and vanilla bean sugar from Herbie’s Spices. The sugar has black flecks which are the vanilla bean seeds. If you have vanilla essence use 2 tsp to 1 tsp of concentrated extract (or twice as much).
Vanilla panna cotta
2 Tbsp water
2 tsps gelatine powder
1 vanilla bean, split and seeds scraped OR
1 tsp vanilla concentrated extract and 1 Tbsp vanilla bean sugar
1/3 cup icing sugar, sifted
500ml single (pouring) cream
- Place the water in a cup and sprinkle over the gelatine. Allow the water to be absorbed, which may take about 5 minutes.
- Place the cream, icing sugar, vanilla bean and seeds (or vanilla concentrated extract and vanilla bean sugar) in a small saucepan over medium heat. Bring to the boil, stirring occasionally.
- Add the gelatine and cook stiring for 1 to 2 minutes, or until the gelatine is dissolved.
- If used, pick out the vanilla bean pod.
- Pour the mixture into 4 x 1/2 cup capacity (125ml) lightly greased moulds.
- Refridgerate for 4 to 6 hours, or until firm.
- Remove the panna cotta from the fridge 5 minutes before serving. Remove from the moulds.
Cooked for the 100 recipes to cook in your lifetime challenge.
This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.
1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract
- Soak the cashew nuts for at least 3 hours beforehand.
- Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
- Add all of the ingredients to a food processor and puree.
- Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.
Serve with fresh fruit.