panna cotta that was made for a local food soiree
About 10 years ago a friend of mine introduced me to powdered gelatin. Yes, of course I had heard of jello and had had my share growing up. But, prepackaged jello is yet another one of those chemical-rich, processed foods. My friend educated me about the use of powdered gelatin so that I could make my own homemade jellos and wholesome deserts.
Not only do these deserts taste *wonderful,* they are packed with all the amino acids that gelatin is rich in. These amino acids are important for the rebuilding of tissues of the body. The reason my friend told me about gelatin in the first place is that she knew that I probably had “leaky gut syndrome” and that I needed some nutritional assistance. Powdered gelatin is great for rebuilding the gut lining so that gut inflammation decreases and so that tissue regeneration is encouraged. The regeneration of the intestinal lining allows the “holes” to seal up again (the holes were likely caused by pathogenic bacteria).
The best quality powdered gelatin is Bernard Jenson’s. Great Lakes also has a kosher gelatin that is good quality. You can also find local butcheries that make their own gelatin (will be in sheet form, not powder).
These gelatin recipes are easy to follow and quite delightful for the summer months.
Panna cotta (pictured above)
2 tablespoons powdered gelatin or 3 sheets
2 tablespoons warm water
2 cups whole cream
1 cup milk
2 tablespoons coconut palm sugar or honey
Scrape vanilla bean into cream, milk and sugar and warm until it simmers. Meanwhile dissolve the gelatin in the warm water. Remove pan from heat. Mix gelatin into cream and pour into ramekins or small cups. Chills at least four hours or overnight. Serves 4-5. Toppings: toasted pine nuts, honey, or fresh berries.
Coconut Milk Gel
2 cups coconut milk
2 tablespoons gelatin or 2 sheets
1 tablespoon of coconut palm sugar or honey
1 teaspoon cinnamon and/or nutmeg
Pour gelatin in 1 cup of coconut milk. Heat up rest of coconut milk and sugar, then add to gelatin mixture. Add cinnamon and/or nutmeg. Pour into ramekins or small cups. Place in fridge for 4 hours. Serves 3-4.
2 1/2 cups of spring/filtered water
3 tablespoons powdered gelatin or 3 sheets
honey to taste
1/2 cup total herb of choice: elderberry and rosehip, hibiscus and cardamom, hawthorn berries and calendula, rose petals and mint (explore!)
Bring the 2 1/2 cups of water to simmer. Add the herbs. After 1-2 minutes longer, turn off heat. Let steep for 5 minutes. Strain into a bowl and add gelatin. If you dust the surface with the gelatin and stir in at intervals, this will help easily integrate the gelatin. Add honey to taste. Pour into ramekins or small cups. Place in fridge for four hours. Serves 4-5.
Lindsay, is there ANY vegetarian gelatin you would consider recommending?
Yes, most vegetarians use agar-agar ~ http://botanical.com/botanical/mgmh/a/agara012.html ~ however, I don’t have any recipes and haven’t used this lovely gelatinizing seaweed…
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