prep time: 10 minutes, plus 2 hours to chill (not including time to make the marmalade) cook time: 3 minutes
•
yield: 6 servings
prep time: 10 minutes, plus 2 hours to chill (not including time to make the marmalade) cook time: 3 minutes
•
yield: 6 servings
2 teaspoons grass-fed powdered gelatin
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
1 teaspoon minced garlic
1 tablespoon chopped fresh chives
½ teaspoon fine sea salt
1 cup Bacon Marmalade ( see here )
1. Pour ¼ cup of water into a small bowl. Sprinkle the gelatin over the water and allow to soften for 3 minutes.
2. Meanwhile, put the cashew milk, coconut milk, garlic, chives, and salt in a saucepan. Place the pan over medium heat and gently heat to a bare simmer.
3. Add the softened gelatin to the hot mixture in the saucepan and stir well to dissolve.
4. Pour the mixture into six 4-ounce ramekins and place them in the fridge for at least 2 hours or up to 4 hours to set.
5. Serve each panna cotta with about 2½ tablespoons Bacon Marmalade. Store extras in an airtight container in the fridge for up to 3 days.
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 and not serving it the same day it is made, I suggest using 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 above).
