Panna 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’re familiar with this blog, you probably know by now that I’m not much into substitutes. However, sometimes they work so well, it’s worth it to use them. In 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 variation.
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 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.
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.
4. Pour the coconut milk into a small pot and bring to an almost boil over medium-high heat. Pour it over the gelatin mix, whisking constantly. Pour the mixture back into 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).
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.
6. When ready to serve, place the ramekins in a bowl with warm water for a few seconds, (this step will make it easier to release the Panna Cotta from the ramekin), and turn them upside down over serving plates. Another option is to serve the Panna Cotta in the ramekins.
7. To serve: garnish with the sliced lime and drizzle the rest of the honey on top and around.
Loving the freshness of the ingredients, they sound so light and spring like. Love Panna Cotta, yours has certainly taken it to a higher level.
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Thank you Loretta! I love Panna Cotta and did not think I’ll enjoy the lactose-free version, but now I’m hooked! 🙂
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Will have to make this one for sure. We have a lactose intolerant family member and this should suit her. All of us in fact. Thank you.
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Thank you Suzy, I’m glad you liked the idea. I didn’t think I will like this lactose-free version, but it turned out so tasty I will definitely make it again. I hope you’ll enjoy it too. 🙂
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I just tossed out an expired pint jar of coconut butter – a sacrilege. I had put it into a cabinet that I seldom accessed and forgot about it until we were having a new microwave installed in that cabinet on Friday. But reading your recipe makes me think that a sauce using that “butter” would have been totally decadent! A drizzle of soft chocolate would be mandatory, too, if citrus is not the sauce at hand. Or butterscotch! So many possibilities!
Virtual hugs,
Judie
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A tasty coconut-butterscotch sauce could work here, though I would then portion the Panna Cotta in smaller ramekins, as it can be too heavy. 🙂
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Beautiful presentation, Ronit! Great flavors going on here…I would never have thought to use coconut milk in the panna cotta, but it seems to have worked perfectly here. You results are picture perfect! The lime really brightens this dish in looks, and I imagine in flavor as well!
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Thank you Nancy!
I have to admit I was a bit reluctant at first to switch from my beloved heavy cream version, but it turned out very tasty.
The lime and ginger definitely cut back the heaviness and the honey works so well with it all.
I will definitely make this again! 🙂
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I’ve never made panna cotta and I think I may just start with this one…I’m very intrigued!
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It’s really such a simple yet tasty dessert. I like both versions now. I hope you’ll enjoy it! 🙂
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This looks so good!! All the best flavours in one dessert – yum!
Tania @ http://www.thegammonkitchen.wordpress.com
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Thank you Tania! I’m glad you liked the recipe. It was very tasty! 🙂
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Mmmm! Coconut milk in place of cream! Extremely creative, Ronit! YUM!!
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Thank you Lana! I have to admit I was surprised by how tasty it turned out.
No doubt I will still prepare my heavy cream version, but it’s great to also have such a tasty lactose-free alternative. 🙂
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I think it’s genius!
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Gorgeous!
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Thank you Kathryn! 🙂
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Oh my Chef Ronit-let me at it-perfection extraordinaire..Woo_Hoo!!! Cheryl xo
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lol Thank you Cheryl! 🙂
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xx
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A beautifully shit dessert, Ronnit. 🙂
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Thank you Dale! Glad you liked it. 🙂
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Looks amazing ! Lovely flavors 🙂
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Thank you Freda! 🙂
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Love the flavours of ginger and lime in this pannacotta:))
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Thank you Shy!
It turned out to be a very tasty combination. 🙂
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I will try this one soon. I use a lot of coconut milk but never thought of making pannacotta!!
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I’m glad to hear Priya. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Ronit, it sounds and look amazing. Love the combination of the flavors. I really would love to have a spoon or two! 🙂
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Thank you Linda! I’m glad you liked the recipe. I will definitely make it again and plan to try other flavorings as well. 🙂
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Looks beautiful! And lovely flavours.
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Thank you Lili, I’m glad you liked it. 🙂
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First, beautiful presentation – makes me wish I could have a taste right now with my coffee.I like using orange blossom honey, more expensive but worth it. Coconut milk – great idea and great recipe Ronit.
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Thank you Judi, I’m glad you like the recipe.
I felt the coconut milk alone would be a bit boring. The added flavorings were definitely needed, and the orange blossom honey worked so well with the lime. 🙂
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Very interesting combination! I must try it!
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Thank you Maria, I’m glad you liked the idea. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I like serving panna cotta for dessert and this is such a different one. I’m pinning it so I don’t forget to make it soon. Thanks so much for sharing it with us Ronit.
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Thank you Karen, I’m glad you liked the idea. It’s my pleasure to share. I hope you’ll enjoy it! 🙂
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I’m sure I will.
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Oh my.. looks delicious.. truly.. Loving the freshness..
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Thank you Monika! The lime and ginger definitely added a lot of freshness. 🙂
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This looks just fabulous!!! YUM!
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Thank you Annie! I’m glad you liked the recipe. It was very tasty. 🙂
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Ronit your panna cotta looks simply amazing!! I will be trying this for my sister…she is lactose intolerant! Thanks-You 🙂
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Thank you Marisa, I’m glad you liked the recipe.
Obviously, it’s different in texture and flavor than the original, but it’s very tasty on its’ own right, and is definitely a nice solution for lactose-intolerance. I hope your sister will enjoy it! 🙂
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I am sure she will 🙂
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Looks sooooo delicious!!! 🙂 🙂
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Thank you Linda! 🙂
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Oh Ronit- this I will make without a doubt. One of my daughters is allergic to dairy and she adores coconut milk. We often use it in curries and soups. This dessert will be perfect for her. The combination of flavours seems lovely too. Thank you so much for posting this.
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My pleasure, Lindy, I’m glad you’ve found this useful.
I was happy with how it turned out and I hope you’ll enjoy this dessert as well. I’ll be happy to hear your comments. 🙂
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Beautiful dessert Ronit!
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Thank you Antonia! 🙂
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I really like the adaptation and presentation of this. It’s an amazingly modern way to prepare and serve a classic. There are a lot of gelatin-based desserts and salads in old cookbooks–but I often struggle to get the presentation right for modern tastes.
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Thank you Sheryl, I’m glad you liked the idea. 🙂
Old cookbooks, especially Americans, indeed contain lots of recipes with gelatin. Some still sound interesting and worth trying, others – especially the layered savory salads with wired colors – I’m not sure I would try…
Presentation wise I would suggest to switch from the large ornamental molds to small ramekins.
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I think that you are absolutely right about the small ramekins. I’ve definitely learned something about how to present molded foods in a way that works for 2016 foodies from this post. 🙂
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I love panna cotta, and your version sounds extremely delicious!
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Thank you Kiki, I’m glad you liked the recipe. 🙂
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Yum – looks wonderful!
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Thank you Susan! 🙂
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This looks divine! Great flavor combination. Agree with your other comments about this being panna cotta taken to another level 🙂
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Thank you Liz, I’m glad you liked the idea. It’s a very good solution for lactose intolerance and very tasty on its own right. 🙂
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Reblogged this on dawns-ad-lib.com® and commented:
YummO! #recipe save & share ♡
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I’m glad you liked the dessert. Thank you for re-blogging. 🙂
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Looks great! I love coconut!
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Thank you Kendall!:)
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Welcome!
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This is brilliant, Ronit! Who doesn’t love panna cotta, and you have taken it to a different level with honey, lime and ginger! YUM!
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Thank you Fae! I’m glad you liked the recipe. The flavoring definitely worked well with the coconut milk. 🙂
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Oh wow, a panna cotta I can eat! And it looks amazing.
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I’m glad to know! I hope you’ll enjoy this dessert. I’ll be happy to hear your comments. 🙂
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Gosh! It has all of my favorite flavors!! Thank you for sharing:)
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Thank you Maya! I’m glad to share and glad you liked the recipe. 🙂
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I use coconut milk quite a bit in my dishes but didn’t think of it in panna cotta. Looking forward to giving it a try!
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Thank you Greg, I’m glad you liked the idea. I can’t take credit for using coconut milk this way, but I’m glad I’ve added these flavors, as otherwise it can be on the heavy/boring side… 🙂
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Reblogged this on resinkitchen.
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Thank you for reblogging! 🙂
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This looks so good!
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Thank you Sandra! I’m glad you liked the recipe. 🙂
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Chef, I am featuring you on today’s Friday friends
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Thank you Lyn, that’s very nice of you! 🙂
Have a great weekend,
Ronit
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Looks very tasty!
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Thank you Michael! 🙂
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This looks really good, I will be trying it 😊 ty
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Thank you Zeina, I’m glad you liked the recipe. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Wow simply amazing!!
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Thank you Krystina! 🙂
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You’re welcome!! 🙂
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That looks amazingly yummy!!
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Thank you DD, I’m glad you liked it. 🙂
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Beautiful! I will make it for my girlfriend the upcoming weekend 🙂 !!! I will let you know how it was 😀
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Mmmmm I need this now
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Glad to hear! 🙂
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Yumm.
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Thank you Anuradha! 🙂
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My pleasure Ronit.
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Exquisite!
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Thank you Dorothy. I’m glad you liked this dessert. It’s one of my favorites. 🙂
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