I just love Panna Cotta. It's Italian for "cooked cream" and its name could not be more accurate. Fresh cream is gently cooked with sugar and then is set in moulds with gelatine. Simple and straight forward, in typical Tuscan fashion, yet so versatile. You can flavour the cream with a myriad of spices, fresh herbs, fruits, liqueurs or whatever takes your fancy.
Try infusing the cream with sweet spices like cinnamon, cardamom and allspice, or even masala chai spices, ginger and different types of peppers, coffee, chocolate, mint...the options are endless.
Swap the fresh cream for coconut milk and you have a lactose free exotic version perfect for this season.
Skip the sugar and use honey instead for a healthier, "bikini-friendly" alternative.
That's how versatile Panna Cotta is and that's why I love it so much!
Coconut Milk Panna Cotta with Vanilla and Honey
Makes 15 - 20 small pannacottas
- 400 gr coconut milk
- 1/2 cup clear honey
- 1 whole vanilla pod
- 2 tablespoons cold water
- 2 teaspoons granulated gelatine
- Put gelatine and water in a bowl and set aside.
- Split the vanilla pod lengthwise in half and scrape down the tiny seeds with the back of the knife.
- Put coconut milk, honey, vanilla seeds and pod halves into a small saucepan and bring to a boil.
- Remove from heat and let it to cool down and infuse for 10 minutes.
- Remove vanilla pod halves from the milk and pour half into the bowl with the gelatine. Stir well to dissolve it and then stir in the rest.
- Pour into moulds and refrigerate for at least 4 hours - better overnight - until set.