One of my family’s favorite things to do with raw cream has also become a favorite at our Wise Traditions Conferences! This is a very easy recipe that preserves the integrity of our precious raw cream, but of course can also be made with organic cream off the shelf. Optional additions such as egg yolk, berry puree, or mint make this a very versatile dessert!
- 4 cups heavy cream, divided
- 4 tsp. gelatin
- 1/4-1/2 cup maple syrup, honey, or coconut sap sugar
- 1 Tbsp. vanilla extract or 2 tsp. extract & 2 vanilla beans, split
Soften the gelatin in 1 cup of cold cream for 5 minutes, then very gently warm the solution to fully dissolve. If using vanilla bean, add this while warming, then remove and scrape the pod, returning the vanilla bean specks to the solution. Add the rest of the ingredients, pour into ramekins or small bowls, cover with plastic wrap and chill till firm, about 2-3 hours. Top with berries, sliced or puréed fruit, jam, or whatever your heart desires. Yum!
Note: I like to add 2 raw egg yolks, beaten well with the cream, to the cold ingredients before blending with the warm.
Mocha Panna Cotta: substitute 1/2 cup strong coffee substitute (such as Dandy Blend or Cafix) for equal amount of cream. Also add 1/2 tsp. coffee extract.
Maple: use maple syrup for the sweetener
Topping: sprinkle a little date & coconut crust crumbles onto the surface.
Fruit-infused: Puree your favorite seasonal fruit; substitute 1/4 cup of this puree for 1/4 cup of cream.