Dairy Free Cardamon Penna Cotta
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
15minutes 1hours
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
15minutes 1hours
Ingredients
  • 133.3 ounces coconut cream milkasian store is the best place to get pure coconut cream milk.
  • 6Tbsp raw honey
  • 2Tbsp waterto prep the gelatin
  • 1tsp gelatingrass-fed is best
  • 1pinch himalayan salt
  • 1dash ground cardamon
  • 1dash ground nutmeg
  • 1 vanilla bean scrapped
Berry Compote
  • 1cup fresh or frozen berries
  • 1/4cup 100% maple syrup
  • 1/4tsp himalayan salt
  • 1Tbsp fresh lemon juice
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!!!