Olympian’s Honey-Infused Paleo Panna Cotta

Allergens

Dairy (or substitute coconut cream for Paleo)

Ingredients

• 2 cups heavy cream (or coconut cream for Paleo)
• 1/3 cup raw honey
• 2 tbsp gelatin powder
• 1/4 cup orange juice
• Zest of one orange
• 4 oz dark chocolate, chopped
• 1/4 cup unsweetened almond milk
• Orange zest, for garnish

Instructions

1. In a saucepan, combine the cream (or coconut cream), honey, and orange juice. Heat gently over low heat until the honey is fully dissolved.
2. Remove from heat and whisk in the gelatin powder until completely dissolved.
3. Pour the mixture into two individual dessert cups or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
4. Once set, prepare the ganache by heating the orange juice and chocolate together in a double boiler. Stir until smooth, then whisk in the almond milk. Allow to cool slightly before pouring over the set panna cotta layer.
5. Refrigerate for an additional 30 minutes to allow the ganache to set.
6. Garnish with orange zest before serving.

Chef’s Insight

The honey-infused panna cotta can be made ahead and refrigerated for convenience.

Notes

Use high-quality chocolate for the best flavor and texture.