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HONEY PANNA COTTA with Blackberry-Lime Sauce

By June 30, 2022No Comments
HONEY PANNA COTTA with Blackberry-Lime Sauce
HONEY PANNA COTTA with Blackberry-Lime Sauce

HONEY PANNA COTTA with Blackberry-Lime Sauce

Amanda Haas
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people


  • 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


  • 2 cups [240 g] blackberries
  • Finely grated zest of 1⁄2 lime, plus 2 tsp lime juice
  • 1 tsp raw cane sugar


  • 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.


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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