Raspberry Panna Cotta

Ingredients

2½ tsp gelatin

½ cup (4 fl oz) warm water

1 cup (8 fl oz) coconut milk

1 cup (8 fl oz) almond milk

4 TBSP honey or maple syrup (use honey for SCD and IBD-AID, maple syrup for Low-Fodmap)

1 tsp vanilla

Mint leaves for decoration

8.4 oz raspberries, with some retained for decoration

2 tsp lemon juice

2½ tsp (12.5 ml) gelatin

½ cup (124 ml) warm water

1 cup (250 ml) coconut milk

1 cup (250 ml) almond milk

4 TBSP (60 ml) honey or maple syrup (use honey for SCD and IBD-AID, maple syrup for Low-Fodmap)

1 tsp (5 ml) vanilla

Mint leaves for decoration

240g raspberries, with some retained for decoration

2 tsp (10 ml) lemon juice

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Dietary Therapies

SCD

mSCD

MED

Dietary Requirements

Dairy-Free

Lactose-Free

Egg Free

Grain-Free

Gluten-Free

Low-FODMAP

Soy Free

In a small saucepan, add 2 tsp (10 ml) gelatin and ¼ cup (62 ml) warm water, stirring to combine. Leave for 5 minutes.
Add the coconut milk, almond milk, 2 TBSP (30 ml) maple syrup and vanilla. Over a low heat, stir the mixture until the gelatin has fully dissolved, being careful not to burn the mixture.
Remove from the heat and pour into 4 glasses. Allow to cool to room temperature then place in the fridge to set.
Once set, it’s time to make your raspberry topping. Combine ½ tsp (2.5 ml) gelatin with ¼ cup (62 ml) water in a saucepan. Let stand for 5 minutes.
Reserving some raspberries for decoration, place the rest in the saucepan with 2 TBSP (30 ml) honey or maple syrup and the lemon juice. Simmer for 5-10 minutes or until the raspberries have broken down and looks like jam. Remove from the heat and pass through a fine-mesh strainer to remove the seeds. Allow to cool before spooning on top of the panna cotta. Return to the fridge until set.
When ready to serve, decorate with a few berries and a sprig of mint leaves.