Panna cotta

Panna cotta is literally Italian for cooked cream. The original was simply cream cooked with the gelatin extracted from boiled bones. There was never anything else added including sugar, which was rare and expensive if you could find it. For sweetness serve this with fresh or frozen berries.

This is an easy and fast to make treat. Takes at most 5 minutes to prepare, but a couple of hours to thoroughly chill.  Traditional panna cotta is made with cream. A delicious alternative is to use coconut milk. Also, I add vanilla extract.


2 cups heavy cream 
2 cups (or two 13.5 oz. cans) coconut milk
2 teaspoons vanilla extract 
2 tablespoons plain powdered gelatin
6 tablespoons water


Put the water in a mixing bowl and sprinkle the gelatin over the water. Let the gelatin soften in the water for about 5 minutes. While the gelatin is softening, heat the cream (or coconut milk) over low heat for about 2 minutes, or in the microwave for a minute, to get it warm but not boiling. Stir the vanilla extract and the pinch of salt into the warm cream. After the gelatin has softened for 5 minutes, pour the cream into the mixing bowl with the gelatin and stir until the gelatin is dissolved.

Pour into cups that have been lightly oiled with coconut oil or into a single larger dish. Refrigerate until firm, at least 2 hours. Serve with berries.

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