If you’ve been looking for a show-stopping dessert that’s actually good for you (and your gut), look no further! This dairy-free panna cotta is overflowing with flavor and boasts powerful healing properties for the lining of the gut, thanks to beef gelatin and collagen peptides, which help reduce inflammation and stop the breakdown in tight junctions that results in leaky gut syndrome.
Ingredients
Panna Cotta
- 4 teaspoons unflavored beef gelatin, such as Vital Proteins
- 2 ½ tablespoons water
- 2 cans full fat coconut milk (27oz total)
- ¼ tablespoon dried saffron
- 1 teaspoon vanilla extract
- 6 scoops unflavored collagen peptides, such as Vital Proteins
- ¼ cup powdered monk fruit
- 1 teaspoon coconut oil, for oiling ramekins
Toppings
- 2 blood oranges, skin removed and sliced into segments
- 1 teaspoon rose water
- 1 tablespoon powdered monk fruit
- Raw pistachios, shelled and crushed
Preparation
- Mix gelatin with water and let sit for one minute while bringing the coconut milk, saffron, and vanilla to a boil in a small saucepan.
- Once boiling, add the gelatin and mix until melted (about one minute).
- Remove from the heat and add the collagen peptides and monk fruit. Mix well and strain to remove lumps or saffron threads. Set aside.
- Oil six ramekins and fill with the panna cotta liquid, transfering into the refrigerator to harden for a minimum of four hours. This could be done the day before serving (or up to 24 hours in advance).
- When ready to serve, mix the blood oranges, rose water, and monk fruit together.
- Remove ramekins from the refrigerator and place each ramekin in a bowl of hot water (below the rim line of the ramekin) for about 10-15 seconds, no longer. Place a plate on top and gently flip so that the panna cotta releases from the ramekin. Sprinkle pistachios, drizzle with blood oranges, and serve immediately.
Mix gelatin with water and let sit for one minute while bringing the coconut milk, saffron, and vanilla to a boil in a small saucepan.
Once boiling, add the gelatin and mix until melted (about one minute).
Remove from the heat and add the collagen peptides and monk fruit. Mix well and strain to remove lumps or saffron threads. Set aside.
Oil six ramekins and fill with the panna cotta liquid, transfering into the refrigerator to harden for a minimum of four hours. This could be done the day before serving (or up to 24 hours in advance).
When ready to serve, mix the blood oranges, rose water, and monk fruit together.
Remove ramekins from the refrigerator and place each ramekin in a bowl of hot water (below the rim line of the ramekin) for about 10-15 seconds, no longer. Place a plate on top and gently flip so that the panna cotta releases from the ramekin. Sprinkle pistachios, drizzle with blood oranges, and serve immediately.
Nutritional analysis (per serving): Calories: 214, Total Fat: 13g, Saturated Fat: 11g, Cholesterol: 0mg, Fiber: 1g, Protein: 14g, Carbohydrates: 13g, Sodium: 84mg, Sugars: 6g
