Dairy Free Cardamon Panna Cotta with Berry Compote

This is by far the simplest and most elegant dessert I have ever made. It is luscious, creamy with a hint of vanilla bean and a taste of cardamon that hits the last bite as it accents the coconut cream. Truly, if I had known it was going to come out so amazing I would have taken more pictures but it was so good I had to post the final results. I’m definitely making this again and when I do I will update the pictures, but this just had to be posted! The Berry compote just topped it off so well. Give it a try too. If you want you can even use my Medieval Raspberry Compote.

Just a note…
Do not use coconut milk. This must be pure coconut CREAM milk. I buy it at the Asian store in town and it comes in a carton. You can also buy it in grocery stores but watchout…some have sugar. You can use any gelatin a but organic grass-fed is best since it is made from cows and let’s face it no one needs more antibiotics in their delicate system! I also recommend if you’re going to make the Berry Compote with this yummy dish, then make it first so it can simmer while you’re making the Penna Cotta.

 

Dairy Free Cardamon Penna Cotta
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 1 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 1 hours
Dairy Free Cardamon Penna Cotta
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 1 hours
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
15 minutes 1 hours
Ingredients
  • 1 33.3 ounces coconut cream milk asian store is the best place to get pure coconut cream milk.
  • 6 Tbsp raw honey
  • 2 Tbsp water to prep the gelatin
  • 1 tsp gelatin grass-fed is best
  • 1 pinch himalayan salt
  • 1 dash ground cardamon
  • 1 dash ground nutmeg
  • 1 vanilla bean scrapped
Berry Compote
  • 1 cup fresh or frozen berries
  • 1/4 cup 100% maple syrup
  • 1/4 tsp himalayan salt
  • 1 Tbsp fresh lemon juice
Servings: servings
Units:
Instructions
  1. Prep the gelatin by placing it in the 3 Tbsp of water and set aside.
  2. In a medium sauce pan place the coconut cream milk, honey, salt, cardamon and nutmeg.
  3. Blend constantly using a whisk and heat until just boiling point.
  4. Once heated turn to low. Add the prepared gelatin and whisk until it is completely intergrated.
  5. Pour into ramekins or fancy glasses. I used both! Cover and refrigerate for an hour or best overnight.
Berry Compote
  1. Place all the ingredients in a saucepan and simmer on low for 30 minutes. Place in refrigerator. Can be stored up to 3 weeks and used a jelly!
  2. If your cooling in ramekin cups and want to slide them out on a serving dish, set them in a little warm water and take a knife around the sides. Place the palte over the ramekin and turn upside down onto the place.
  3. Drizzle with Berry Compote and ask for seconds!!!
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