Panna Cotta
Prep:
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Cook:
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Ingredients
1½ tsp unflavored gelatin
2 TBSP cold water
3 cups SCD yogurt made with half and half
⅓ cup honey
pinch salt
1½ TBSP vanilla extract
1 cup dripped SCD yogurt (to sour cream consistency)
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1½ tsp (7.5 ml) unflavored gelatin
2 TBSP (30 ml) cold water
3 cups (710 ml) SCD yogurt made with half and half
80 ml (113 grams) honey
pinch salt
1½ TBSP (22 ml) vanilla extract
237 ml dripped SCD yogurt (to sour cream consistency)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Sprinkle gelatin over water and let stand 5 minutes.
- In a saucepan, warm the 3 cups yoghurt with the honey, salt, and vanilla over medium-high heat. Do not boil.
- Stir in the gelatin until dissolved.
- Remove from heat and cool 5 minutes.
- Pour dripped yogurt in a medium bowl.
- Whisk in the cream mixture a little bit until smooth.
- Rinse eight ⅔ cup (158 ml) custard cups with cold water.
- Fill each ¾ full with the mixture
- Chill 4 to 24 hours.
- To serve, dip each cup for a few seconds in hot water and unmold unto plate (may be necessary to loosen edge with knife). Garnish with fresh fruit or puddle plate with fruit puree.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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