Low Iodine Blueberry Lemon Coconut Panna Cotta
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Learn more →Ingredients
4 servings
For the panna cotta
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small saucepan and let it sit undisturbed for 5 minutes, until the granules are fully bloomed and the surface looks wrinkled and matte.
- 2
Add the coconut milk, coconut cream, honey, lemon zest, lemon juice, vanilla powder, and sea salt to the saucepan with the bloomed gelatin. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is steaming but not simmering — about 4 to 5 minutes. Do not let it boil.
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