Thai Coconut Lemongrass Panna Cotta

Allergens

None

Ingredients

• 2 cups unsweetened coconut milk 1 cup heavy cream 2 tablespoons lemon grass paste 1/4 cup Swerve or other keto
• friendly sweetener 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon A pinch of sea salt 3 1/2 teaspoons unflavored gelatin powder Zest and juice of one lime

Instructions

1. In a saucepan, combine coconut milk, heavy cream, lemon grass paste, Swerve sweetener, vanilla extract, ground cinnamon, and sea salt. Stir gently until the sweetener is dissolved.
2. Sprinkle gelatin powder over the surface of the liquid mixture. Let it sit for a few minutes to bloom.
3. Heat the mixture over medium heat, stirring constantly until the gelatin is completely dissolved and the liquid is warm but not boiling.
4. Remove from heat and stir in lime zest and juice.
5. Pour the mixture into serving dishes and refrigerate for at least 4 hours or until set.

Chef’s Insight

The secret to a perfectly set panna cotta is in the blooming of the gelatin.

Notes

This recipe is easy to follow and results in a delicious dessert.