HONEY PANNA COTTA with Blackberry-Lime Sauce
Ingredients
- 2 1⁄2 cups [600 ml] canned unsweetened coconut milk
- 1 tsp gelatin
- 1⁄4 cup [60 ml] honey
- 1 vanilla bean, split and seeds scraped
- Kosher salt
BLACKBERRY-LIME SAUCE
- 2 cups [240 g] blackberries
- Finely grated zest of 1⁄2 lime, plus 2 tsp lime juice
- 1 tsp raw cane sugar
Instructions
- Place 1⁄2 cup [120 ml] of the coconut milk in a small bowl. Sprinkle the gelatin over the top and allow it to sit for about 2 minutes.
- Place the remaining 2 cups [480 ml] coconut milk, the honey, vanilla bean and its seeds, and a pinch of salt in a medium saucepan. Warm over low heat, whisking occasionally, until bubbles form around the edge of the pan. Remove from the heat and let the mixture steep for 5 minutes.
- Pour the coconut milk mixture through a fine-mesh strainer into a large bowl. Discard the vanilla bean.Whisk the gelatin mixture slowly into the warm coconut mixture until there are no lumps of gelatin.Divide evenly among six 1⁄2-cup [120-ml] ramekins or wineglasses. Cover and refrigerate until set, at least4 hours or up to overnight.
- To make the blackberry-lime sauce: Place the blackberries, lime zest, lime juice, and sugar in a medium bowl. Using a fork or pastry blender, gently mash the berries, leaving some large pieces of berry while allowing some of the juices to make a sauce. Set aside for at least 10 minutes, or cover and refrigerate up to overnight.
- Spoon the sauce over each chilled panna cotta. Serve immediately.
Notes
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.
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