This post contains affiliate links. Click to learn about what this means.
If you click through from my links to Amazon or some other vendors, and buy the products I use, Amazon and others may pay me a small percentage as commission, without affecting the price you pay. I only recommend products that, to my knowledge, fit within the AIP Protocol, and are of good quality - that’s why I use them! You will find most active bloggers do this, and like them I look to this practice to fund the blog and allow me to carry on actively posting.
I've been super duper busy this last couple of weeks so I'm afraid I've fallen behind a bit with my recipe writing. Luckily I had a couple in my 'draft' section (from back when I was super duper organised and built up a good stash for reserve purposes .. such as this) (most unlike me!) (will probably never happen again!) that I never got round to posting for one reason or another. I think one of them was that I didn't think this recipe was exciting enough but you know something? It is so blooming delicious, its time has finally come. Funnily enough, this was originally to be my first ever post .. until I changed my mind and decided to start with 'breakfast'. And then I got distracted ..
Of course, this was written back in June, when raspberries were hitting the shops big time. But despite it being cooler now than it was four months ago, I picked up a punnet in my local market and thought perhaps you may share my unwillingness to let these beauties go. Back in the UK, British raspberries are available from June - end October, only in North America they are available much longer thanks to California temperatures. I have to say in my opinion the best raspbs hail from Scotland, oh my word those lovely deep coloured mouthfuls of old fashioned flavour are amazing. I can taste them right now. I'm craving them right now 🙂
'Cooked cream' is the Italian equivalent of the French classic Creme Caramel, only lighter because it is set with gelatine and contains no eggs. Nor caramel, for that matter. In fact this panna cotta is a winner of a pud that takes only a small handful of ingredients, all of which are easily found and probably, maybe with the exception of the berries, already in your autoimmune pantry. It will take you a mere five minutes or so to make and actually needs to be prepared in advance of serving, freeing you up to concentrate on something else. One more thing, not only does it taste sublime but this version is so much more healthy than your regular recipe, or Creme Caramel for that matter. Oh, and those aren't the only reasons to love this dessert, it is doing your body a huge favour too. Let me tell you why ..
Eating a small quantity of gelatine per day will aid in -
- maintaining healthy joints and aiding repair of those that are damaged
- strengthening bones
- improving hair and fingernails
- balancing hormones
- improving digestion by keeping the bowels moving
- giving you great skin
As for raspberries, little powerhouses of nutrition, they are a -
- rich form of dietary fibre and antioxidants which will potentially fight, on your behalf, against cancer, ageing, inflammation and neuro-degenerative diseases
- high source of Vitamins A, C and E, which assist the body in fighting off free radicals
- great way of getting important minerals such as potassium which helps control heart rate and blood pressure
- great source of Vitamin B-complex and Vitamin K, essential for strong bones, blood clotting properties and preventing heart disease.
So. If those little facts haven't spiked your interest, perhaps the recipe for this light and fluffy glass of gorgeousnesswill. Enjoy!
raspberry coconut panna cotta
We all love this quick dessert in our house and with its nutritional content, not to mention the goodness from the gelatine, I am only too happy to oblige. Don't limit it to raspberries, it is delicious made with blackberries, strawberries, blueberries and, although I have yet to try it, cherries would be sublime I think.
(serves 6-8)
Print the recipe here
1 tbsp gelatin
3 cups (750ml) coconut milk
1 packed cup (170g) raspberries, plus extra for garnish if desired
1 tsp alcohol free vanilla extract
1/4 cup raw honey
Put 1/2 cup of filtered water into a pan, sprinkle over the gelatine and set aside for 5 mins or so, till softened and spongy. Meanwhile, put the coconut milk together with the raspberries in a high speed blender and whizz till thoroughly combined. If you prefer a completely seedless version, you can press the mixture through a fine sieve at this stage. Heat the gelatine very gently. Don't let it get too hot and certainly never allow it to boil or it will taste (and smell) of animals! Remove from the heat, stir in the honey and whisk the mixture into the coconut/raspberry mixture, along with the vanilla extract.
Divide between 6 to 8 ramekins or small glasses and chill until set.
* Please note that vanilla extract containing alcohol is not suitable for strict AIP unless boiled off first.
