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  • Writer's pictureCecili Wertz Eckert

Creamy Fall Panna Cotta

Dairy free panna cotta (Italian for "cooked cream")!

This recipe really hit the spot over the weekend. I'm a texture girl and I was wanting something creamy and slightly sweet with a touch of crunch. This recipe really made me happy and I will definitely be making this one again!

Fall Dairy Free Panna Cotta with Fall Crispy Cookies:

Panna Cotta:

2 cans full-fat coconut milk, at room temperature (I like this one

2½ tsp. unflavored gelatin 1/4 cup pure maple syrup ½ tsp. vanilla extract 1/2 a vanilla bean 3 cinnamon sticks 2 egg yolks

Instructions: Place coconut milk (at room temperature) in blender and blend until foamy, about 1 minute. In a medium saucepan, pour in the coconut milk and sprinkle the gelatin over it, and let sit 5 minutes. Place the saucepan over medium heat and whisk until the gelatin is dissolved and the mixture is very hot but not boiling. Add the maple syrup and vanilla extract and stir. Using your whisk, whisk the egg yolks in vigorously, and continue to whisk for about 2 minutes. Put the vanilla bean on a cutting surface. Using the tip of a paring knife cut the bean lengthwise. Use the point or edge of the knife to scrape the seeds loose from the pod. Whisk in the seeds from the vanilla bean and throw in the entire vanilla bean once the seeds are incorporated. Add the cinnamon sticks and let sit for 30-45 minutes. Strain the contents into individual ramekins or a serving dish of your choice. Cover with plastic wrap and place in the refrigerator for 5- hours or overnight.

Then, strain out the orange and mint and pour the liquid into four ramekins. Let the panna cotta set for at least 6 hours, or overnight.

Fall cookies:

Mix together: 3 cups almond flour (I always sift mine for a finer texture) 1/2 tsp baking soda 1/2 tsp sea salt 2 tsp pure vanilla extract 1/2 cup pure maple syrup 1/3 -1/2 olive oil 3 tsp good quality cinnamon ( can reduce if you just want a hint of cinnamon 2 tsp ground ginger 1 tsp ground cloves

Preheat oven to 350 degrees

Chill dough for about 30 minutes in the fridge. Using two pieces of parchment paper, place half the dough onto one piece of parchment paper and place the second piece of parchment paper on top of the dough. Using a rolling pin, roll the dough to about 1/8 inch thick. Gently pull the top piece of parchment paper from the dough. Using your favorite cookie cutter, begin cutting out the cookies. Peel away any dough that is outside the "lines" of the cookies and place the extra dough with the other half you still have.

Repeat this step for your second batch of cookies.

Place cookies in hot oven and bake for about 8 minutes.

Once cooled, I take half the cookies and pulse them in the food processor and spread generously on top of the panna cotta once it has set. Eat the rest if you please!

This sounds like a lot of work but trust me, it isn't and it is so worth the little bit of effort you put into it.

Enjoy! This one just might make it on my Thanksgiving dessert list.

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