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Almond Panna Cotta with Raspberry Rhubarb Jam

Sweets and Treats

September 19, 2020

A creamy egg-free, dairy-free custard. For best results, use homemade almond milk but any milk of choice can be used here.

Yields: 4 servings

Almond Panna Cotta

2 c. homemade almond milk

6 T. organic virgin coconut oil

¼ c. raw honey (or ½ c. Date Paste)

1 T. almond extract

2 t. vanilla extract

1 T. grass-fed gelatin

½ t. sea salt

Directions:

Combine all ingredients in a medium saucepan over medium heat. Whisk frequently until mixture starts to simmer. Remove from heat and portion into 4 glass jars or large ramekins. Move to the refrigerator and chill 1 hour.

Raspberry Rhubarb Jam

6 oz. raspberries

6 oz. rhubarb, diced small (fresh or frozen)

1 lemon, juiced

¼ c. raw honey (or ½ c. Date Paste)

1/8 t. sea salt

Directions:

Combine all ingredients in a medium saucepan over medium heat. Stir well. Cover and bring to a boil, about 5-10 minutes. Remove the lid and cook uncovered until rhubarb breaks down and jam is fairly smooth (stirring occasionally), about 15-20 minutes. Remove from heat and let cool.

To serve: spoon jam on top of chilled panna cotta and enjoy.

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