Low Iodine Strawberry Rhubarb Panna Cotta
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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
- ½ cup coconut cream
- 3 tbsp honey
- 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 compote
- 1 cup fresh or frozen rhubarb, cut into ½-inch pieces
- 1 cup fresh strawberries, hulled and quartered
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
For serving
- fresh mint leaves, for serving (optional)
Instructions
- 1
Sprinkle the gelatin evenly 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, 3 tbsp honey, vanilla powder, and salt in a small saucepan over medium heat, whisking until the honey dissolves and the mixture is steaming and just beginning to simmer around the edges, about 4–5 minutes. Do not let it boil.
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