Coconut Panna Cotta with Cranberry Sauce – Dairy and Sugar Free

Coconut and cranberry panna cotta with cranberry and honey sauce is a tender and delicate desert that can be served for any occasion even for the most health conscious person. It is dairy, egg and sugar free and it fits in the menu for nearly all very restrictive diets.

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The intense and sharp taste of cranberries is softened by coconut cream.  Soft and delicate texture is achieved by reasonably small amount of gelatine supported by plenty of pectin from cranberries. Served with cranberry and honey sauce on top, this desert can finish any meal on a high note.

This desert is easy to prepare. Cranberry sauce preparation is the only step, that includes cooking. The rest is mixing and pouring panna cotta to set.

Ingredients: to make 6-7 servings

  • 150g frozen cranberries
  • 120ml water
  • 200-220g honey (depends on how tart or sweet you like your deserts)
  • 270ml can coconut cream
  • 1/3 tea spoon of pure vanilla powder
  • 3 sheets of gelatine (gold grade)

Preparation:

  • add water to frozen cranberries and bring it to boil in a small sauce pan
  • simmer for 2-3 min
  • use potato masher to squash cranberries
  • transfer the mixture into a tall heat-resistant glass and blend the mixture with a stick blender until smooth

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  • put the thick liquid through fine sifter
  • use small silicone spatula to put most of the mixture through, with only seeds left

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  • add honey, stir it in
  • return sauce pan to a very low heat and simmer for 5 min
  • in a bowl cover gelatine sheets with cold water, leave it for 10-15 min, as advised on the package
  • measure cranberry sauce, put aside 250-270ml for panna cotta, leave the rest as a sauce
  • squeeze all water from gelatine leaves and add them to measured 250ml of hot cranberry sauce, stir
  • place the sauce pan in a bowl of cold water to cool the sauce with gelatine
  • empty the can of coconut cream into another bowl, suitable for pouring the liquid from (it is not necessary to keep the can with coconut cream refrigerated)
  • add vanilla powder to coconut cream
  • add cranberry sauce with gelatine
  • whisk for 1 min to combine
  • pour into prepared glass or ceramic containers, or just use coffee cups

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  • cover containers with panna cotta and refrigerate for 2-4 hours until set
  • cranberry sauce will set by this time, too, mix or whisk it until it becomes smooth again, and spoon on top of set panna cotta
  • keep panna cotta with sauce refrigerated

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I said many times, that I do not like coconut taste at all, but I prefer this panna cotta to traditional one. The taste is more defined and intense and I enjoy the tartness of the sauce. I am not sure that vanilla flavour is coming through, so it might possible to omit it altogether from the ingredient list.

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