Eosinophilic Esophagitis Friendly Pear & Ginger 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
- 2 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the pear topping
- 2 ripe but firm pears, peeled, cored, and cut into ½-inch dice
- 1 tbsp honey
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp fresh lemon juice
For serving
- 1 tbsp fresh mint leaves, torn (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 coconut milk, coconut cream, 2 tbsp honey, grated ginger, Ceylon cinnamon, vanilla powder, and sea salt in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until it just begins to steam and small bubbles appear at the edges — do not let it boil. Remove from heat.
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