Paleo Coconut Panna Cotta With Mixed Berry Compote Food

PALEO COCONUT PANNA COTTA WITH MIXED BERRY COMPOTE RECIPE

Steps:

• Add 1 cup of coconut milk to a medium saucepan along with unflavored gelatin. Let sit with heat off for about 10 minutes, until the gelatin starts to become soft. Heat saucepan to medium high heat, add remaining 1 cup of coconut milk and honey. Whisk together until ingredients are dissolved. Remove pan from heat and whisk in vanilla extract. Let panna cotta sit for 10 minutes to cool down. Pour coconut mixture into 4 to 6 serving dishes. Cover each dish with plastic wrap, making sure wrap does not touch the coconut mixture. Store in refrigerator for 5 hours or until panna cotta has set. In the meantime, in a small saucepan over medium heat add water, honey, and arrowroot. Whisk together. Next add in fresh raspberries and blackberries. Stir and let simmer for 10 minutes. Remove from heat and store in refrigerator until cooled. Serve panna cotta with mixed berry compote.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Panna Cotta:.
• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over.Let stand until gelatin softens, about 15 minutes.
• Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat.
• Mix in vanilla and gelatin.
• Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Compote:.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine.
• Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.
• Makes 8 servings.