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Almond Panna Cotta with Raspberry Rhubarb Jam – paleo recipe
Stav Kogan

Almond Panna Cotta with Raspberry Rhubarb Jam

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Servings: 4 servings
Calories: 390
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  1. Combine all ingredients in a medium saucepan over medium heat.
  2. Whisk frequently until mixture starts to simmer.
  3. Remove from heat and portion into 4 glass jars or large ramekins. Move to the refrigerator and chill 1 hour. Raspberry Rhubarb Jam
  4. 6 oz. raspberries
  5. 6 oz. rhubarb, diced small (fresh or frozen)
  6. 1 lemon, juiced
  7. ¼ c. raw honey (or ½ c. Date Paste)
  8. 1/8 t. sea salt Combine all ingredients in a medium saucepan over medium heat.
  9. Stir well.
  10. Cover and bring to a boil, about 5-10 minutes.
  11. Remove the lid and cook uncovered until rhubarb breaks down and jam is fairly smooth (stirring occasionally), about 15-20 minutes.
  12. Remove from heat and let cool. To serve: spoon jam on top of chilled panna cotta and enjoy.

Nutrition

Calories: 390kcalCarbohydrates: 46gProtein: 3gFat: 23g

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