I have to admit, I’ve never really had panna cotta until very recently. A few weeks ago I went on a trip to Amsterdam with my two best friends and being the foodie that I am I dragged them to a bunch of cafés and restaurants every day. One of them was a place run by two Australian guys where you could order from a selection of small dishes to share, a bit like eating Mezze. Everything was absolutely delicious, but the highlight was a salad with green papaya and coconut milk panna cotta.
I mean, I love coconut milk in all it’s variations, but I have never found it as tasty as in this dish. I knew right away I had to find out how to make panna cotta once I was back home. That actually happens a lot – I eat something in a restaurant and then I’m dying to recreate it haha, usually with healthier alternatives.
I googled for a coconut milk panna cotta recipe and as it turns out it’s really simple to make. All you need is coconut milk, egg yolks and gelatin. Then I started thinking and decide I wanted to make my panna cotta a bit more special. Since I had just made a batch of tiger nut milk, why not give that a go? Said and done. It was whipped up in no time and came out so tasteful!
Now, if you have never made tiger nut milk before don’t worry. That, as well, is really simple. You could just google for instructions, but basically all you have to do is blend tiger nuts and water and then strain everything through a cheese cloth or a nut milk bag. I used 750ml of water, 250g tiger nuts and a teaspoon of vanilla for my tiger nut milk. I topped it with a quick strawberry-rhubarb compote. You can find the recipe below, but feel free to use any topping you like!
Tiger Nut Panna Cotta (paleo, gluten-free, dairy-free, nut-free)
- ¼ + 1 ¾ cup tiger nut milk
- 2 ½ tsp gelatin
- 2 egg yolks
- In a small bowl, combine ¼ cup tiger nut milk and 2 ½ tsp gelatin. Let the mixture sit for 10 minutes for the gelatin to “bloom”
- Meanwhile, add 1 ¾ cups of tiger nut milk to a small saucepan and bring to a boil.
- Whisk the egg yolks in a medium bowl until frothy. Next add half of the hot milk, whisk and then add everything back into the pot. Bring to a simmer.
- Let it simmer for 1-2 minutes, then take off the heat. Add in gelatin bloom and whisk until dissolved.
- Strain through a small sieve into 2-3 (depending on their size) ramekins. Refrigerate for a couple of hours before serving.
Easy Strawberry Rhubarb Compote (paleo, gluten-free, dairy-free, nut-free)
- 250g fresh strawberries
- 1 stalk rhubarb, peeled and cubed
- 1 tbsp honey
- 1 heaping tsp vanilla powder
- 1 tbsp warm water
- 1-2 tsp coconut oil
- Heat the coconut oil in a small saucepan over medium heat.
- Add rhubarb, let it cook for 2 minutes, stirring occasionally.
- Add the remaining ingredients, stir and bring to a simmer.
- Turn the heat down to low and let it simmer for about 10 minutes.
Makes a lovely topping for my tiger nut panna cotta, it also goes very well with yoghurt or coconut milk kefir!