Panna cotta is such a wonderfully versatile dessert and it can be made to suit almost every intolerance as it contains so few ingredients, one of which is gelatin. Gelatin’s ability to reduce inflammation, help with skin healing, aid in the restoration/improvement of gut integrity and improve sleep quality, means it’s an ingredient worth incorporating into your diet often, and panna cotta is a delicious way to do that.

This recipe is gluten-free, grain-free, wheat-free, dairy-free, egg-free, soy-free, nut-free and refined sugar-free.

Ingredients

• 2 tsp gelatin (I used Great Lakes gelatin)
• 1/2 cup warm water
• 1 400ml can coconut milk (I used Honest to Goodness)
• 3/4 cup organic raspberries and some extra to serve (fresh or frozen is fine)
• 1/4 to 1/3 cup maple syrup (more or less depending on your sweetness preference. Rice malt syrup or honey are also fine)
• 1/2 tsp vanilla powder (I used Honest to Goodness)
• 2 Tbsp desiccated coconut, and some extra to serve (I used Honest to Goodness)
• 100g dark, organic fairtrade chocolate (optional topping)

1. Put the warm water in a medium-sized saucepan then sprinkle the gelatin over the top and leave for 5 to 7 minutes just sitting on the counter. You want to re-hydrate the gelatin so it blooms and resembles something like a clear applesauce. Blooming also ensures whatever you’re making with the gelatin (panna cotta for us!) will have a smooth consistency when it’s set
2. While you’re waiting, combine the coconut milk, raspberries, maple syrup and vanilla in a high-speed blender and blend to a smoothie consistency. I did this in the Thermomix on speed 7 for 10 seconds
3. Strain the smoothie through a fine mesh strainer into a jug or bowl to remove the raspberry seeds then stir in the desiccated coconut
4. Add the strained raspberry smoothie to the bloomed gelatin then place the saucepan over a low heat and gently warm the mixture, whisking constantly for 5 to 7 minutes so its well combined and warmed through but doesn’t boil
5. Remove from the heat and pour into glasses or ramekins. I used 12 small espresso type cups, or you can make it in 4 to 6 larger ones. Place in the fridge and chill until set (about 1 to 2 hours for the small glasses and 3 to 4 hours for the larger glasses) then serve topped with a little extra desiccated coconut and fresh raspberries
6. Optional step to serve – chop the chocolate into small chunks then place in a small saucepan and stir over a very low heat until just melted. Pour a little over each panna cotta and top with some extra desiccated coconut and a fresh raspberry

• For a low histamine version, replace the raspberries with blueberries
• For a low fodmap version, just leave out the desiccated coconut
• If coconut milk doesn’t work for you replace with your milk of choice