Recipe: Citrus Yogurt Panna Cotta


For the panna cotta:

  • 1 cup regular coconut milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 3 tablespoons honey
  • 1 cup plain whole-milk yogurt (or coconut milk yogurt for a dairy-free version)
  • Pinch of fine sea salt

For the citrus marmalade sauce:


Yield: Serves 4

  1. Lightly grease 4 small ramekins, bowls, or other molds with coconut oil.
  2. Put 1/4 of the coconut milk in a small bowl and sprinkle with the gelatin. Akkiw the gelatin to bloom and soften for about 10 minutes.
  3. Meanwhile, place the remaining coconut milk in a small saucepan over low heat and gently whisk in the vanilla bean seeds and honey until completely dissolved. Cover and let steep while the gelatin mixture blooms.
  4. Return the mixture to a simmer, turn off heat, and whisk in the bloomed gelatin and milk until dissolved. Remove the saucepan from heat and whisk in the yogurt and a pinch of fine sea salt.
  5. Divide the mixture among the prepared ramekins. Refrigerate until set, at least 6 hours or overnight.
  6. Meanwhile, make the citrus marmalade sauce. In a small bowl combine the marmalade, orange juice, and Vitality essential oils until well combined. Refrigerate until needed.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, January 2019


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