Low Sodium Apple Cinnamon Panna Cotta

Total time4 hr 30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the panna cotta

2 ¼ tsp powdered gelatin (1 standard packet, 7g)
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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3 tbsp cold water
1 can (13.5 oz) full-fat coconut milk
½ cup coconut cream
2 tbsp maple syrup
½ tsp ceylon cinnamon
¼ tsp vanilla powder
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the apple compote

2 medium apples (about 12 oz total), peeled, cored, and cut into ½-inch dice
1 tbsp coconut oil
1 tbsp maple syrup
¼ tsp ceylon cinnamon
⅛ tsp ground ginger
1 tsp apple cider vinegar

Instructions

1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like wet sand.
2
Combine the coconut milk, coconut cream, maple syrup, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.

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