This Blackberry Lemon Panna Cotta might make you forget that you are eating AIP/Paleo. It’s super easy to make, and so elegant!
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.
💗,
Wendi
Blackberry Lemon Panna Cotta
4
servings15
minutes15
minutes12
hoursThis Blackberry Lemon Panna Cotta might make you forget that you are eating AIP/Paleo. It’s super easy to make, and so elegant!
Ingredients
For the panna cotta:
14 can can Savoy coconut cream
2 TBSP honey
1 tsp alcohol-free vanilla
1/4 tsp food grade lemon oil
1 TBSP gelatin
For the sauce:
1 cup (heaping) frozen or fresh blackberries
2 + 1 TBSP water
1/8 tsp food grade lemon oil
2 TBSP honey
1/2 tsp arrowroot starch/flour
Directions
- *Start this recipe the day before you plan to serve. In a cold saucepan, place coconut cream, honey, vanilla, and lemon oil. (Note: if coconut cream has separated in the can, give it a little whisk to combine.) Sprinkle gelatin over all. Let it all sit there for 5 minutes to allow the gelatin to “bloom.”
- Place saucepan over medium heat, and whisk gently until gelatin has melted, and all liquid is combined. Carefully pour into four 8-oz. ramekins. Refrigerate overnight. It is not necessary to cover them.
- On the day you want to serve, make the sauce. Place blackberries and 2 tablespoons water in a small saucepan over medium heat. As the berries warm, mash them with a whisk. Once you have a good juice going (about 5 minutes), remove from heat.
- Strain the blackberry mixture through a fine sieve. Work the berries with a whisk so that more of the juice comes out of them, and you are left with seeds in the sieve. You should have about a 1/2 cup of juice. Clean out the saucepan of any bits, and return the juice to the pan.
- With the saucepan over medium high heat, whisk in honey, 1 tablespoon water, and lemon oil until well combined. When liquid is bubbly, whisk in arrowroot starch. As soon as it has thickened, remove from heat. If there are any lumps, keep whisking until they have disappeared. Let cool completely at room temperature, but do not refrigerate.
- To serve, place ramekins in a shallow baking dish of very warm (but not hot!) water for about 30 seconds. Remove ramekins, and wipe off the water. Run a knife around the edge of the panna cotta. Place a dessert dish upside down on the ramekin. Carefully invert so the custard turns out onto the plate. (If it won’t come out, repeat this step.)
- Drizzle 2 tablespoons of blackberry sauce on each panna cotta. Garnish with fresh berries, lemon zest shavings, or curled lemon zest.
Notes
- If your sauce seems too gloopy to drizzle, place it in a saucepan over low heat, and whisk in 1 tablespoon of water at a time until you are happy with the consistency. Just make sure to let it cool again before drizzling on the panna cottas, or they will melt!
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