Eosinophilic Esophagitis Friendly Blueberry Lavender Panna Cotta
Total time4 hr 25 min
Prep time15 min
Cook time10 min
4.8(25)
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp (1 packet, 7g) unflavored powdered gelatin
- 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
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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