This Blackberry Lemon Panna Cotta might make you forget that you are eating AIP/Paleo. It’s super easy to make, and so elegant!Jump to Recipe
Isn’t she lovely? I think this dessert is so elegant. The wonderful thing is that it is EASY to make! The hardest part about it is making the sauce, and that’s not even very hard. But what is it?
Panna cotta, by definition, is a cold Italian custard dessert, typically made with sweetened cream and gelatin, then molded. Well, we can do that in an AIP/Paleo way!
A few notes on ingredients…
For this recipe, I used Savoy coconut cream. There is such a variety of thicknesses out there where coconut milk and cream is concerned. I do not recommend Trader Joe’s brand for desserts that require thickness. I mean, I love me some Trader Joe’s, but their brand is not going to work here.
And about the lemon oil… I know I will get this question: Can I use lemon juice instead of lemon oil? Here’s the thing: food grade lemon oil (I use this brand) is a super concentrated and oily form of lemon flavor. I haven’t tried lemon juice because I purposely wanted that intense, smooth flavor. If you try it with lemon juice, you are going to need more than the 1/4 teaspoon of lemon oil in the recipe! How much more? As I said, I don’t know. Maybe one tablespoon? It may change the taste, consistency and/or sweetness to sub out that ingredient. But you can experiment if you like.
For the panna cotta in this photo, I used frozen blackberries for the sauce, then garnished with fresh blackberries – just because I think they are so pretty! You might also garnish with a curled piece of lemon peel, or shavings of lemon zest.
Serve this to someone you love who must be dairy free. Or to someone who needs a smile. Or make it for yourself and savor every bite.
As always, I am wishing you so much love and healing.
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