A few weeks ago I finally found a way to get my hands on grass fed gelatin (Great Lakes brand from iHerb if anyone missed it)…so today I thought it was about time to try it out.
First I must admit, I do not have much experience when it comes to cooking with gelatin so this post is rather more of an experiment for me to see how gelatin behaves, than a refined recipe.
Nevertheless I thought I’d share it if anyone wants to try it out.
To make it dairy-free I used coconut milk instead of cream, and as a sweetener (and to add some more flavor than just the otherwise pretty dominant coconut milk) I used one of the St. Dalfour’s fruit spreads.
(Yup, made it easy for myself today…)
Anyway, here’s what I did:
UPDATE: If possible, I recommend to make the pannacotta one day ahead. I had one the day after they were made, and found the flavors to have matured quite a lot. Especially the coconut milk, which on day one still was a bit…”raw”, but on day two had turned into a gentle, “proper” coconut flavor.
Note: The links in this post are iHerb.com affiliate links, meaning I get a few credits for any new customer first order purchase made through them.
(There are also some great benefits for the first time customer making their purchase through those links, or by using my code GBR204 in the checkout. More about that here…)