Vanilla panna cotta and fig with pistachio recipe
An indulgence you can feel good about, full of the natural sweetness of coconut, cinnamon and vanilla bean.
Panna cotta has long been one of my favourite desserts. It’s something I’ve always associated with indulgence, until recently, when I discovered a way to make this delicious Italian delicacy not only guilt free, but nutritious!
For this recipe you will need 2 pudding moulds (I used 75 x 42 mm pudding moulds), or you can use glass jars or tumblers instead.
400 ml coconut milk
2 tablespoons powdered gelatine (I use Great Lakes grass fed gelatine, which you can buy at some health food stores and online)
1 tablespoon water
1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
½ teaspoon rice malt syrup
½ teaspoon cinnamon
1 fresh fig, quartered
¼ cup pistachios, finely chopped
1. Mix the gelatine and water together, stirring immediately then let sit for a few mins until it becomes like a rubber ball.
2. Put coconut milk, vanilla bean, cinnamon and rice malt syrup in a saucepan over low heat
3. Add gelatine, stir until gelatin to the saucepan and stir until dissolved.
4. Pour into pudding moulds (or glass jars or tumblers) and set in fridge for minimum 2 hours
5. Once the panna cotta is set remove from mould (loosening carefully with a cheese knife and tap mould against your hand or dunk it in and out of hot water very quickly!) and serve with fig and pistachios.
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Styling: Carlie Monasso; Photography: Bec Hudson