Coconut Milk Panna Cotta Ronit Penso

Coconut Milk Panna Cotta with Honey, Lime and Ginger

Coconut Milk Panna Cotta Ronit PensoPanna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world.

When made properly, the flavor is fresh and delicate and the texture is light and velvety. A small portion of it goes a long way and with a few fresh garnishes or fruit syrups, it is both beautiful and tasty dessert.

If you are familiar with this blogs’ recipes, you probably know by now I’m not much into substitutes, but sometimes they just work so well, it’s worth it to use them. I this case, I was asked to prepare a lactose-free version for the dessert and the first alternative that came to mind was coconut milk. I’ve decided to make it more fragrant and interesting by using honey as a sweetener instead of sugar, and infuse it with lime and ginger. The result was definitely good enough to share. I’m sure you’ll agree once you’ll make this tasty veration.

Makes: 4
Prep time: 30 minutes
Chilling time: 4 hours

Ingredients:
1 medium lime, washed
2 Tbs chopped fresh ginger
2 Tbs boiling water
1/3 cup honey, preferably orange blossom
¾ cup water
2 packets (0.5 oz, 14 grams) gelatin powder
1 can (13.3oz, 400ml) coconut milk
For serving:
½ lime, sliced thin
¼ cup honey

1. Remove the zest from the lime with a vegetable peeler and chop well. Juice the lime and measure 2 Tbs.
2. Place the chopped zest and ginger in a small bowl and add 2 Tbs boiling water. Mix and let cool. Add the honey and the lime juice and mix. Set aside for 15 minutes. Strain through a fine strainer, pressing with a spoon to extract as much flavor as possible.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
3. Pour ¾ cup water into a bowl and sprinkle the gelatin powder over it. Let sit for 10 minutes. Add the strained honey and mix well.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
4. Pour the coconut milk into a small pot and bring to an almost boil over medium-high heat. Pour over the gelatin mix and whisk well. Pour back to the pot and bring to an almost boil, whisking constantly. Take off the heat and pour into a measuring jug. Keep in the jug until almost at room temperature, whisking occasionally (this prevents the gelatin from accumulating at the bottom).
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
5. Prepare 4 ramekins and divide the mixture between them. Let cool to room temperature, cover with plastic wrap and place in the fridge for 4 hours and up to 2 days.
Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
6. When ready to serve, place the ramekins in a bowl with warm water for a few seconds, (this step will make it easy to release the Panna Cotta from the ramekin), and turn them upside down over serving plates.
 Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
7. To serve: garnish with the sliced lime and drizzle the rest of the honey on top and around. Another option is to keep the Panna Cotta it in the ramekins and pour the honey on top.

Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso    Coconut Milk Panna Cotta Ronit PensoCoconut Milk Panna Cotta Ronit Penso
Coconut Milk Panna Cotta Ronit Penso

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Sephardic Swiss Chard, Potatoes and Cheese Bake

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Cornbread with Bacon and Peppers Ronit Penso

Cornbread with Bacon and Peppers

Cornbread with Bacon and Peppers Ronit PensoI have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
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Fried fish with Agristada Ronit Penso

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Green Pea and Mint Soup Ronit Penso

Green Pea and Mint Soup

Green Pea and Mint Soup Ronit PensoThis soup is one of the quickest to make, yet it is so full of flavor and aroma, no one will think it took this little time and effort to prepare it.
It is quite amazing to see how few ingredients can create such a tasty and aromatic soup.
I’m sure you’ll get hooked by its wonderful texture and flavor as well, once you’ll prepare it. Continue reading