prep time: 10 minutes, plus 2 hours to chill
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cook time: 5 minutes
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yield: 6 servings
prep time: 10 minutes, plus 2 hours to chill
•
cook time: 5 minutes
•
yield: 6 servings
Collagen is a great prebiotic—food for those beneficial bacteria in the gut. So adding grass-fed gelatin, with its high amount of collagen, to foods like this panna cotta gives your digestive system a healthy dose of prebiotics without any carbs. (I like Great Lakes brand gelatin.)
2 teaspoons grass-fed powdered gelatin
¼ cup lime juice
1 cup unsweetened, unflavored cashew milk, homemade ( see here ) or store-bought, or almond milk (or hemp milk for nut-free)
1 cup full-fat coconut milk
2 teaspoons green curry paste
1 stalk lemongrass, tough outer leaves removed and bottom half sliced (optional)
¼ teaspoon fish sauce (optional)
½ teaspoon fine sea salt (use ¾ teaspoon if omitting fish sauce)
for garnish (optional):
Fresh cilantro leaves
Sliced green onions
1. In a small bowl, sprinkle the gelatin over the lime juice; allow to sit for 3 minutes to soften.
2. Meanwhile, combine the cashew milk, coconut milk, curry paste, lemongrass (if using), fish sauce (if using), and salt in a pot and heat gently over medium heat, stirring often. Remove the lemongrass.
3. Add the softened gelatin to the hot milk mixture and stir well to dissolve.
4. Pour the mixture into six 4-ounce ramekins and place them in the fridge to set for at least 2 hours or up to 4 hours. Garnish with cilantro and green onions, if desired, before serving.
note: Cooks at Thai restaurants usually add sweetener to their curries. If you would like this recipe to taste more like the traditional curries you’re used to eating at restaurants, add 2 tablespoons of Swerve confectioners’-style sweetener or the equivalent amount of liquid or powdered sweetener ( see here ). If you have been keto-adapted for a while and your sweet tooth has diminished, you likely will not miss the sweetness.
gelatin tip: Using gelatin is an easy way to make tasty treats, but foods made with gelatin can easily get too rubbery if they sit in the fridge overnight. If you plan on making this recipe ahead of time, use ¼ teaspoon less gelatin than called for; this quantity will create a perfect creamy texture even after a day or two of resting in the fridge.
busy family tip: Can be made up to 3 days ahead (with caveat—see gelatin tip).
