This delightful, elegant dessert recipe "Lemon and Ginger Panna Cotta" will be a hit this holiday season.
Tea isn't just for drinking, you can cook with it too, to infuse flavors into almost anything. We have a few more tea recipes you might want to explore like Chai Tea Muffins and Lemon Tea Infused Orzo with Roasted Vegetables.
This Panna Cotta (Italian origins) was usually made with heavy cream. Here we lighten it up with coconut cream instead. This recipe also includes other healthy ingredients like grass-fed gelatin (benefits to skin, hair, and nails), Bigelow's Lemon and Ginger Probiotic Tea (great for digestion and gut health), and healthy alternative sweeteners like monk fruit which has no calories and is low on the glycemic index.
It looks so beautiful on any festive table plus it is good for you too. We also suggest serving it with a side of fruit. Enjoy.
1 Tbsp Grass-fed gelatin
¼ Cup Water
¼ Cup Lemon juice, freshly squeezed
3 Tbsp Honey
2 Tbsp Grass-fed gelatin
¼ Cup Water
½ Cup Bigelow lemon and ginger probiotic herbal tea, brewed
1 Cup Coconut cream
1 Tbsp Lemon juice, freshly squeezed
1 tsp Ginger, finely grated
¼ Cup Monk fruit sweetener
Roasted slivered or crushed almonds
- In a saucepan (do not put it on the stovetop yet) combine the gelatin and water and set aside to "Bloom" (gelatin will absorb all the water and be quite thick) for 2 minutes.
- Place a saucepan on stovetop over low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. This will only take approx 2-3 minutes. Add in all remaining ingredients for the bottom layer and continue to stir over low heat until honey is all melted and the mixture is smooth.
- Pour the mixture evenly between 6 glasses/jars (6 small-med jars or 4 medium-big). Place in the fridge and allow to set (approx. 30 minutes).
- Once the bottom layer is set, make your top layer.
- Start by brewing ½ a cup of Bigelow lemon and ginger probiotic herbal tea following packet directions, set aside.
- Again bloom your gelatin by adding the gelatin with the water into a saucepan (room temp) and allow to stand for a minute or two.
- Place saucepan on stovetop over low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky.
- Add all remaining ingredients including your brewed Brigalow’s tea and whisk together well for one minute. Remove from heat and set aside to cool slightly.
- Remove the glass jars with the set bottom layer and carefully pour the top layer of panna cotta into the glass on top of the bottom layer.
- Place back in the fridge and allow to set for approximately 45 – 60 minutes.
- When it comes time to serve, top with a slither of honeycomb and roasted slivered or crushed almonds.
[Editor's Note: We love the variety of teas available from Bigelow Tea. They have over 100 different varieties for any taste.]
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