Happy Friday everyone!
We are slowly but surely settling into our new home here in Maryland. Emphasis on slowly. After the crazy few months we have had with traveling, finding a new house, and moving I am feeling kinda sluggish.
Must. Unload. Box. *proceeds to unload box about as slow as a turtle moving through molasses in the middle of January*
I am pretty sure I ran on nothing but adrenaline during the move, and so I am fine with not being the most perky and productive person now.
As slow as we are being on the rest of the house, we high tailed it to get the kitchen unpacked as soon as possible. Eating around allergies and doing the GAPS diet means cooking is very essential around here. I can’t really go to the store and get something.
The few days before we had a functional kitchen were quite rough!
Then as soon as it is put together, I was ready to not just cook the essentials I wanted to play.
My mind raced with all of the fun things I could make, before settling on a dairy free panna cotta. I have been wanting to do another one ever since I published the pumpkin pie panna cottas recipe back in November.
They are refreshing, works well with natural ingredients, and while they look and sound like they should be hard they are so easy. You bloom gelatin, then gently a heat a few ingredients, whisk in a few more, pour into glasses, then chill.
But, I didn’t want to just do any panna cotta. I wanted to do a cherry and lime one. Those two are one of my favorite combinations ever since I had a sip of my sister’s cherry limeade as a kid. I can’t even remember what I got, just her drink. Now, it always reminds me of summer.
I thought of about 1000 different ways I could make them pretty, and combine flavors. In the end settled for a lime base with pink accents and a cherry sauce on top.
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- 1 tablespoon unflavored gelatin (I recommend great lakes brand)
- ½ cup fresh squeezed lime juice (from about 6-8 limes)
- 2 13.5 oz cans full fat coconut milk (this brand is bpa and gum free)
- ¼ teaspoon real salt
- ⅔ cup honey, prefereably local raw
- 1½ teaspoon vanilla extract
- 3 tablespoons cherry juice concentrate, divided*
- *Cherry juice concentrate can be found in most produce sections, in the refrigerate part. It can also be found shelf stable on the juice aisle. Make sure it is just concentrated cherry juice and that you don't get black as the color is dark and dull. You can freeze the rest in ice cube trays or it last a long time in the fridge for things like this.
- Put the lime juice in a somewhat wide bowl (so it will have a large surface area) sprinkle the gelatin over it. Let sit at least 10 minutes.
- Put a can of the milk in a small pot. Add the bloomed gelatin and salt. Stir and heat over medium heat until the gelatin is dissolved (about 2-3 minutes).
- Strain through a fine mesh strainer into a medium size bowl.
- Whisk in the honey, followed by the vanilla and the rest of the coconut milk.
- Reserve ½ cup of the mixture and set aside.
- Divide the rest amongst ~8 dessert glasses. You might get more or less depending on the size of your glasses. I usually get eight, but if I fill them a little fuller just get seven. Be careful as you divide it as it getting on the sides of the glass can make them not look as nice. I use a turkey baster and keep my finger over the tip to keep it from coming out until I am into the glass. Wipe off the sides if any did got on the top edges of the glass with a damp cloth.
- Pour ½ teaspoon of cherry juice down the center of each filled glass. Let it settle for a few seconds. To get the design put a stick down the center glass, drag some of the concentrate to the side then bring up the side of the glass. Repeat in patterns of your choice. Don't go too detailed because the juice concentrate will absorb into the panna cotta some and you will loose detail.
- Gently transfer the panna cottas to the fridge, and refrigerate for at least 4 hours to set.
- Pour the rest of the cherry juice concentrate into the reserved mixture. Stick it in the fridge until 30 minutes before you serve, then remove it to come to room temperature before topping the panna cottas.
- Top the panna cottas with the sauce shortly before serving if possible but if you sauce extras it does keep in the fridge.
A bit from behind the scenes.
After I was done with my lime shoot, Valerie was allowed to eat the limes. That child is obsessed with limes! She thoroughly licked each one, savored the taste, said ick, smiled and repeated. After she was done she made sure to put them all back on my poster board just in case I wanted to take more pictures.