Okay, so I have a thing for panna cotta (see also here and here). Want to know why? Well firstly there’s that silky texture, I bet I’m not the only one to put a spoonful in my mouth only to draw it out leaving half of it behind, all smoothed down by my upper lip. There’s also the fact they don’t require much sweetener to be satisfying plus they contain gut repairing gelatin and a decent amount of healthy fat. Good enough reason to love them as much as I do, wouldn’t you say? And how about if I told you it takes as many minutes to make this recipe as the fingers you have on one hand. Oh, I bet you’re interested now!
I’m loving seeing the new influx of nourishing, colourful veggies and fruits making their way onto the shop and farmers’ market shelves this month. Asparagus (destined to be forever known as “smelly wee” in our house), baby cucumbers (the pickling has begun), baby salad leaves, early local berries, stone fruits from California and, of course, rhubarb. Which just so happens to make a fantastic compote, as you’re about to find out.
Despite the fact I’ve spent some time declaring my love for panna cottas, I decided to share today’s recipe on Autoimmune Paleo’s site. Because I’m nice like that!
Kate, this looks utterly delicious and your styling and photography exquisite…sigh, what else can I say?!
I hope that you’re doing well, better I hope.
Thought that you’d be please to see that your delish butternut squash cake recipe was highlighted today on one of the doctor’s blogs that I follow — here’s the link:
http://drruscio.com/dr-ruscios-weekly-wrap-up-45/
Have a wonderful weekend!
Thanks so much Susan, you always pop in and say such lovely things!
Yes, we are all doing better thanks for asking. And thanks also for the heads up about the highlighted cake, I noticed there was some traffic coming in, now I know what it’s all about 🙂
Oh, and I forgot to mention that you must be clairvoyant, because I’ve recently been noodling on how best to use the last of my cara caras — I got a bumper crop on my tree this year (it’s a young tree, so it’s a mini-bumper of 15-20)! So thank you! Absolutely one of my favorite citrus. I’d love to buy some orange blossom water — is there a brand that you recommend? (And maybe I should try making my own next year.)
A cara cara tree you say? I am SO jealous of your tree and more so of the bumper crop. Sounds like you have a healthy plant there. So yes, you must definitely have orange blossom water in your cupboard – this is the one I have, it is the pure stuff by Cortas. They also sell amazing rose water if that’s your thing too. Making your own sounds like a lot of fun, I would love to have a go but Vancouver isn’t exactly known for its orange trees!!
Have a lovely weekend!
Perfect, both are going into my Amazon basket now! We’re semi-coastal/semi-inland. We don’t get freezes and very rarely frosts. While we can grow some citrus, most hot weather varieties don’t flourish in my exact spot. Cara Cara and a few other oranges, Oro Blanco grapefruit, some kumquats, and most lemons and limes do well here though. The Cara Cara has been a bit slow to get started, but I hadn’t been fertilizing regularly. This past year I was more vigilant, and that combined with better weather for it seemed to make a difference. However it’s blooms weren’t so abundant this Spring, so I’m a bit concerned for this coming winter’s crop.
You live in a gardener’s paradise! I could SO move to the PNW tomorrow! But for citrus, yes, that’s more of a California weather crop. But I bet that your apples and a number of other choice fruits have us beat!
Our apples are amazing, such a huge variety and also you cannot beat the Okanagan stone fruit – I am SO looking forward to seeing them soon.
Shame about your blossoms, I guess it’ll probably be a case of alternate good years but you never know, if you keep up the TLC ..
Hi,
I made the panna cotta recipe and found that it separated into two layers while chilling-a gelatinized clear layer and a layer of geltinized coconut milk on top. I still tasted good but not what I wanted. Any recommendations to keep it from separating?
Hi Laurie, this question does come up from time to time actually. Can you tell me which brand you are using?
This looks very tasty and I will give it a go. My parents have lots of rhubarb coming up in their garden.
If it’s not too much of a pain, would it be possible to have metric measurements too? I’m in the UK and find that whenever I make things with cups, it never turns out well.
Hi Nic, lucky you having access to all that rhubarb!
The cup conversions are as follows – 180ml orange juice, 560ml coconut milk 🙂
Thanks so much my dear!