I’ve been super duper busy this last couple of weeks so I’m afraid I’ve fallen behind a bit with my recipe writing. Luckily I had a couple in my ‘draft’ section (from back when I was super duper organised and built up a good stash for reserve purposes .. such as this) (most unlike me!) (will probably never happen again!) that I never got round to posting for one reason or another. I think one of them was that I didn’t think this recipe was exciting enough but you know something? It is so blooming delicious, its time has finally come. Funnily enough, this was originally to be my first ever post .. until I changed my mind and decided to start with ‘breakfast’. And then I got distracted ..
Of course, this was written back in June, when raspberries were hitting the shops big time. But despite it being cooler now than it was four months ago, I picked up a punnet in my local market and thought perhaps you may share my unwillingness to let these beauties go. Back in the UK, British raspberries are available from June – end October, only in North America they are available much longer thanks to California temperatures. I have to say in my opinion the best raspbs hail from Scotland, oh my word those lovely deep coloured mouthfuls of old fashioned flavour are amazing. I can taste them right now. I’m craving them right now 🙂
![raspberry panna cotta [AIP]](https://i2.wp.com/healingfamilyeats.com/wp-content/uploads/2014/06/panna6.jpg?resize=1024%2C679)
‘Cooked cream’ is the Italian equivalent of the French classic Creme Caramel, only lighter because it is set with gelatine and contains no eggs. Nor caramel, for that matter. In fact this panna cotta is a winner of a pud that takes only a small handful of ingredients, all of which are easily found and probably, maybe with the exception of the berries, already in your autoimmune pantry. It will take you a mere five minutes or so to make and actually needs to be prepared in advance of serving, freeing you up to concentrate on something else. One more thing, not only does it taste sublime but this version is so much more healthy than your regular recipe, or Creme Caramel for that matter. Oh, and those aren’t the only reasons to love this dessert, it is doing your body a huge favour too. Let me tell you why ..
Eating a small quantity of gelatine per day will aid in –
- maintaining healthy joints and aiding repair of those that are damaged
- strengthening bones
- improving hair and fingernails
- balancing hormones
- improving digestion by keeping the bowels moving
- giving you great skin
As for raspberries, little powerhouses of nutrition, they are a –
- rich form of dietary fibre and antioxidants which will potentially fight, on your behalf, against cancer, ageing, inflammation and neuro-degenerative diseases
- high source of Vitamins A, C and E, which assist the body in fighting off free radicals
- great way of getting important minerals such as potassium which helps control heart rate and blood pressure
- great source of Vitamin B-complex and Vitamin K, essential for strong bones, blood clotting properties and preventing heart disease.
So. If those little facts haven’t spiked your interest, perhaps the recipe for this light and fluffy glass of gorgeousness will. Enjoy!
raspberry coconut panna cotta
We all love this quick dessert in our house and with its nutritional content, not to mention the goodness from the gelatine, I am only too happy to oblige. Don’t limit it to raspberries, it is delicious made with blackberries, strawberries, blueberries and, although I have yet to try it, cherries would be sublime I think.
(serves 6-8)
Print the recipe here
1 tbsp gelatin
3 cups (750ml) coconut milk
1 packed cup (170g) raspberries, plus extra for garnish if desired
1 tsp alcohol free vanilla extract
1/4 cup raw honey
Put 1/2 cup of filtered water into a pan, sprinkle over the gelatine and set aside for 5 mins or so, till softened and spongy. Meanwhile, put the coconut milk together with the raspberries in a high speed blender and whizz till thoroughly combined. If you prefer a completely seedless version, you can press the mixture through a fine sieve at this stage. Heat the gelatine very gently. Don’t let it get too hot and certainly never allow it to boil or it will taste (and smell) of animals! Remove from the heat, stir in the honey and whisk the mixture into the coconut/raspberry mixture, along with the vanilla extract.
Divide between 6 to 8 ramekins or small glasses and chill until set.
* Please note that vanilla extract containing alcohol is not suitable for strict AIP unless boiled off first.
Hi there! This looks amazing. I have mine in the fridge now 🙂 I was just wondering how long this will take to set? Thanks!
Hi Danielle. I made it again for dinner yesterday, sooooo delicious! Give it a couple of hours and then you can tuck in 🙂 . Hope you enjoy it!
Just wanted to comment to tell you how AMAZING this came out! Thank you! I couldn’t believe how yummy it was and the texture is fantastic and light. I wonder if I could use frozen fruit?
Hi again Danielle, that’s great news to hear. It’s one of my go-to desserts seeing as it’s so quick, easy and delicious. So pleased you agree. I haven’t tried making it with frozen fruit but it will be fine, though I would be tempted to remove a couple of tbsp liquid (either from the coconut milk or the water you put the gelatine in) to compensate for the moisture accumulated during freezing.
Hi
Recipe looks great. I don’t do well with coconut, do you think I could use almond milk instead?
Thanks Karen
Hmm, I think the only thing you can do is try it. You will need to bear in mind that almond milk is thinner and has less flavour than coconut milk so you won’t get the same creamy texture or intensity. If you add more fruit or more honey that may help though you are going to end up with something completely different. I’m assuming that you are not following the strict AIP, because nuts should be eliminated in the introductory stage?
I have the Cold Water Soluble Gelatin by Great Lakes (green label). Will it work in this recipe? I hope so as this sounds great and very healthy.
Rae
Hi Rae, I’m afraid yours won’t work with this recipe. The green can is Collagen Hydrolysate which does not set. You can use it for my shake recipe though http://healingfamilyeats.com/spiced-banana-collagen-shake-aip/. For this panna cotta you need this one http://healingfamilyeats.com/Great-Lakes-Unflavored-Gelatin-16-Ounce . This is the one that sets.
HI!! I am so glad I came upon this as I am about to begin the AIP and I although we are working on getting away from so many treats and retraining my body and brain, it will be so hard in the beginning. THis will definitely help the transition!! (ANd I see the note about eliminating the vanilla, thanks!)
I come upon a lot of recipes, though, that call for coconut milk and do not specify if it is the canned coconut milk or the boxed/refrigerated kind (of course not containing carragenan). How do I know what to use? I feel like 3 cups is more than the cans have here. Thanks
Hi Amy, Good to hear you are embarking on your AIP journey, I’m sure you will settle into it really quickly and see good results come your way which will be a great incentive to keep at it. This recipe is a great one for easing you into the AIP, there is nothing here that will hinder your healing and if you get particularly ripe, juicy, tasty raspberries you should even be able to decrease the amount of honey involved if you want to. It’s also incredibly quick and simple to make.
As for the quantity of coconut milk, I have linked to the one I use in the recipe, which is in cartons of varying sizes. I love the Aroy-D brand and their carton is BPA free which is brilliant. If you decide to use a can, two should yield 3 cups with a little left over. Try and get the BPA free cans … check in my store on the blog side bar for the one I recommend.
Hope this helps and good luck 🙂
I tried your link and it didn’t worrier for the coconut milk.
Hi Ruth, I just checked the link and it works well for me. Perhaps there was a glitch when you tried.
Sorry, one more question….what do you mean by filtered water? does water from my tap not suffice? I want to follow the plan to the “T”. Do I HAVE to get a Brita or something? The broth recipe also calls for filtered water.
Amy, good question to which I’ll give you a biased answer. If you’re going to all the trouble of getting your diet just right, why would you compromise by ingesting contaminants through your water. It depends somewhat on where you live just what those contaminants might be, but for example for sure these will include chloramines or chlorine or fluorine – check out for example http://aquathinbc.ca/whats-wrong-with-chlorine/ for an explanation of why you should filter these out. Although jug filters like the Brita tend to be ok’ish in filtering these out, among other things they tend to leave in inorganics like the heavy metals that may even have triggered your autoimmunity in the first place. Also bottled water tends to be polluted by BPAs, plus anyway is an expensive option.
My husband and I believe so passionately not just in zero compromise with gluten and others, but also in zero compromise with water, that when we got to Canada we took local distribution of what we believe to be the world’s best filter system! We have yet to market it in any way as our company is very new so this is my first mention of the subject.
For the time being we are just going to be servicing BC, but if you are interested in water filtration and want to email me through my Contact Me, I can likely pass you on to another distributor if you are not living in BC.
Great, thank you!! I live in South Texas so I am unsure what is available at the moment. If I am beginning AIP tomorrow and want to begin making broth today, what is the best thing for me to do while I research this? Thank you so much for your time and information.
Amy, make your bone broth, enjoy it and embrace your AIP journey to better health. Please don’t feel you need to get everything in place on Day 1, you have made your commitment and that’s the main thing. Please note that I gave you my own personal opinion about water and now you must do your research into whether or not you agree. I will gladly send you some links if you like (please email me) and don’t worry, I am here to help where I am best able, though please know I am not a health practitioner, but someone like you who is keen to get the best out of my own, and my family’s health. Have a lovely weekend 🙂
Will frozen raspberries work?
Sounds delicious!
Thanks Sally. I haven’t tried making it with frozen fruit yet but it will be perfectly fine. I would be tempted to remove a couple of tbsp liquid (either from the coconut milk or the water you put the gelatine in) to compensate for the moisture accumulated during freezing. Enjoy!
I do this with puréed broccoli(water broiled) +warmed tigernuts milk(sweetener)+… bit of gelatin powder to make it “pudding lookalike” . I don’t eat those AIP treats too much :'(
I need to investigate tiger nuts and the milk. Thanks for your comment.
Mine isn’t setting up. Should I try to add more gelatin?
Which gelatine are you using (brand and colour) and how long ago did you make it? Did you use the same measurements as per the recipe?
Mine didn’t set up either. Followed the recipe perfectly, with the recommend brands. After almost 24 hours in the fridge it was still soup. I’m wondering if there’s a certain finesse to getting the gelatin just right? I’ve never worked with it before AIP recipes. After letting it sit in the pan, once I stirred to dissolve it, the water seemed only marginaly thicker. Does that sound right?
Hello Iris, I’m sorry you’re having trouble with the panna cotta. If you followed the recipe absolutely to the letter, used the same ingredients and are certain you used the beef gelatine in the orange can (as opposed to collagen in the green can) then I imagine the issue is in the way you are preparing the gelatine. Once it has sat for 5 minutes or so, you need to stir it gently over the lowest heat possible just until the gelatine has dissolved and no longer. This step takes seconds. It is not difficult to do but it is important not to overheat this mixture as the setting qualities are greatly affected. The recipe definitely works, it has been tested countless times and for your information, the panna cotta sets within a couple of hours or so and should not take more than four at the very most. If you still have the mixture it can be rescued if you follow the gelatine steps with a fresh batch (add an extra tsp this time because you have more liquid now) and once it has melted, add it to the raspberry mixture. No need to add honey the second time. Failing that, drink it as a healthy protein drink, or turn into ice cream. Good luck Iris.
I’m designated dessert bringer this Sunday when we dine at a friend’s house. This is what I’ll be making — such a lovely recipe! Thanks for sharing. 🙂
Thanks Martine, I hope everyone loves it. Have a wonderful time on Sunday xo
I’m allergic to honey. Can I leave it out, or substitute something else?
Hi Debbie. Yes you can leave the honey out, particularly if you can find some really ripe raspberries. The best thing to do is taste the mixture before you add the gelatine and if you think you need a little sweetener, maybe add a touch of maple syrup (although it will change the end flavour somewhat).
I think B grade syrup tastes less maple-y than grade A does. Probably why I see B recommended in so many recipes. I get A anyway because I don’t mind the flavor and where I live and shop it’s usually cheaper.
Will agar agar work to replace gelatin?
Yes, I’m sure it will be fine, although it will end in a different texture to gelatin. Gelatin has a much creamier texture, whereas agar agar will give you a firmer result so go easy on the quantity you use. I have no experience with it I’m afraid but I found this post for you http://notenoughcinnamon.com/2012/08/02/everything-you-need-to-know-about-agar/.
Made this last night and it was fabulous! Thanks for the inspiration!
My pleasure and I’m so pleased you enjoyed it! 🙂
Ohhh… Looking forward to trying this!
So pleased you mentioned the “animal smell”. Last time I tried to make jelly for the kids I just couldn’t bring myself to eat it (nor could they) because of the smell! Now I know where I went wrong and can attempt some more delicious desserts!
So glad to be able to put you back on the road of gelatin deliciousness Louise 🙂 . I hope you enjoy this one!
FYI, there are plenty of alcohol-free vanilla extracts on the market now, but be careful. If you order from Amazon make sure the seller has photographed the ingredients list or included it in the listing. Some of these companies add sugar to the extract! I have no idea why, obviously we use this in baking and for other cooking applications and we’re going to add sweetener or whatever other ingredients anyway. Fortunately Amazon is very reasonable about returns but it’s better to avoid that situation in the first place.
I made this today and it turned out delicious (and was so easy to make)! I used organic frozen peaches and the result was pale yellow creamy goodness. I just have to stop myself from eating too much of it!
Thank you for the great recipe!
Yum, I can well imagine how gorgeous that would be. Glad it went down so well and thanks for letting me know 🙂
This was amazing!!! Thank you SO much for this recipe. What a special treat on AIP.
So pleased you enjoyed it 🙂
Can the coconut milk be replaced with Aroy-D coconut cream instead. I have a box that needs to be used. Thank you in advance for any guidance you can give me. I’d hate to waste the ingredients.
If you use cream then the recipe will be too heavy and you’d need to experiment with less gelatin. I would save yours for something else and use coconut cream for this recipe.
So many reasons to travel to Scotland! Now for the fresh raspberries?? I am booking the flight. Happy Thanksgiving, friends!
Scotland is certainly beautiful – even more so in raspberry season!!!
Happy Thanksgiving to you too.