Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
- 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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