Low Sodium Blueberry Lavender Panna Cotta

Total time4 hr 25 min

Prep time15 min

Cook time10 min

Low Sodium Blueberry Lavender Panna Cotta

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Ingredients

4 servings

For the panna cotta

2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
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
1 cup coconut cream
3 tbsp honey
1 ½ tsp dried culinary lavender
1 tsp pure vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the blueberry compote

2 cups fresh or frozen blueberries
2 tbsp honey
1 tbsp fresh lemon juice
¼ tsp ground cinnamon

For serving

fresh blueberries, for serving (optional)
fresh lavender sprigs, for serving (optional)

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 full-fat coconut milk, coconut cream, 3 tbsp honey, dried culinary lavender, and salt in a small saucepan over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges — about 4 to 5 minutes. Do not let it boil.

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