Panna Cotta is a custard made with Gelatin instead of eggs as a binder. Gelatin is collagen powder usually derived from beef bones. It’s tasteless and does an amazing job of jelling anything it is paired with. In contrast to an egg custard, a gelatin custard is lighter and airier, making it a nice change. Although traditional Panna Cotta is made with heavy cream, this version is made with coconut milk for a lighter version that is also dairy free.
Can this dish be made ahead?
Yes! This is the ultimate make ahead desserts! The custard layer needs about 3 hours to set. The jelly layer also needs about 3 hours to set. Once assembled, this dessert can be refrigerated for at least 3 days before enjoying. Garnish with pomegranate seeds just before serving.
Can this dish be frozen?
No.
Can I make this dish Vegan or Vegetarian?
Yes, instead of gelatin, you can use a product calls Agar Agar. It is seaweed that jells up just as nicely as the gelatin.
Special Equipment for this dish:
You will need 4 ramekins or glasses to serve the dish in. I like to use glass to you can see the line of the custard to the jelly, so get out your best martini or cocktail glasses for best visual results.
