Vanilla Panna Cotta with Fig and Pistachio
By Amy Crawford
Panna Cotta, a dish seemingly associated with indulgence. Until now! This delicious Italian delicacy we bring to you courtesy of Zara at Oh My Goodness today is not only guilt free, but actually offers health benefits too.
You see, the key ingredient in this recipe is the gelatine. Gelatine in its purest form (we're not talking about the stuff you find in a box on the supermarket shelf), which is made from bones and connective tissue of animals has a list of health benefits that is LONG. It is a complete protein, containing all 18 amino acids, gut healing properties, it reduces inflammation (which is at the route of just about every known chronic health condition) aids digestion, maintains muscle mass and healthy hair, skin and nails. It’s also believed to improve sleep quality and balance hormones.
Have a look for the Great Lakes grass fed gelatine (unflavoured) which you can buy at some health food stores and online.
This recipe is also low in sugar. Note the small amount of rice malt syrup which is fructose free and low GI. The addition of fig (still in season) which are high in phyto-nutrients, antioxidants and minerals (including calcium, potassium and iron) makes this a heavenly autumn/winter dessert.
Coconut milk is a great an anti-inflammatory alternative to dairy, but feel free to use what ever milk you like.
You will need:
400ml coconut milk (I use Ayam which is available in major supermarkets)
2 tablespoons powdered gelatin
1 tablespoon water
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
1/2 teaspoon rice malt syrup
1/2 teaspoon cinnamon
1 fresh fig, quartered
1/4 cup pistachios, finely chopped
Mix the gelatine and water together, stirring immediately then let sit for a few mins until it becomes like a rubber ball. Put coconut milk, vanilla bean, cinnamon and rice malt syrup in a saucepan over low heat. Add gelatine and stir until dissolved.
Pour mixture into a panna cotta mould (or glass jars or tumblers) and set in fridge for a minimum of 2 hours. Once the panna cotta is set remove from mould (loosening carefully with a knife or dunk it in and out of hot water very quickly) and serve with fig and pistachios.
Photography by Bec Hudson IG: @bechudsonphotography. Styling by Carlie Monasso IG: @carliemonasso.