I have many patients who are struggling with food intolerances. When they are reacting to eggs, nuts, dairy and grains, meal ideas can pose a challenge.
My Lemon Vanilla Panna Cotta was created with these patients in mind. Focusing on including good fats from coconut, gut healing gelatin, together with refreshing lemon, and flavoursome accompanying spices, this recipe is a just as nutritious as it is delicious!
This one is perfect for a sustaining brekkie, enjoyed as a snack and presented as a healthy desert (they won’t know any different). The good fats will help to keep your blood sugars stable, the inflammation producing insulin down, and gives you a steady release of energy throughout the day.
Ok, enough waiting! Here it is…
LEMON VANILLA PANNA COTTA
What you’ll need:
400mls coconut cream (I use Global organics)
Zest of 1 lemon
4 cardamon pods
1 tbsp grass fed gelatine (I use this organic one)
1/2 tbsp raw honey
1 tsp Vanilla paste
What you’ll need to do:
Add 1 cup of the coconut cream, lemon zest and cardamon pods into small saucepan, whisk bring to a simmer. Turn off heat and let it steep for 5 minutes.
Add the rest of the coconut cream to a shallow bowl and sprinkle over the gelatin. Let it sit for 2 minutes before adding into the saucepan.
Whisk and bring back to the simmer, until gelatin is dissolved. Turn off heat.
Add vanilla and sweetener, mix until dissolved.
Strain into small cups and refrigerate for 4 hours, or until set.
Serve in cups, or use a knife around the edge of the panna cotta’s to help remove onto a serving plate.
Option to garnish with extra lemon zest, cardamon pod, or fresh fruit.
If you're after more healthy meal inspo, head over here.