Panna Cotta With Peach Compote
|
10 Min |
COOK TIME 15 Min |
SERVINGS 4 |
INGREDIENTS:
o 1 (13 oz.) can full fat coconut milk
o 1/3 cup raw honey
o 1 1/2 tsp. vanilla extract
o 2 tsp. grass-fed gelatin
o 4 ripe peaches, peeled, pitted and sliced
o 3 Tbsp. raw honey
o 2 tsp. grass-fed gelatin
o Fresh berries
DIRECTIONS:
TO MAKE THE PANNA COTTA:
1. Place the coconut milk, raw honey and vanilla in small saucepan over medium-high heat and bring to a light simmer, stirring until well combined. Add the gelatin and whisk to combine. Pour into 4 ramekins and place in fridge to set (3 hours or more).
TO MAKE THE PEACH COMPOTE:
1. Once the panna cotta has set, place sliced peaches in a food processor and blend until very smooth. Strain out any chunks through a mesh strainer.
2. Place strained peach mixture and raw honey in a saucepan over medium-high heat and bring just to a boil, stirring occasionally. Add gelatin and whisk until well combined, about 1 minute. Pour an equal amount on top of each panna cotta layer and then refrigerate 3 hours or until set. Top with fresh berries (optional) and serve.