I love summer, which is one of the main reasons why I moved out of the Irish rain and into the Southern Cali sun. Even when I’m not working I find there’s nothing better than heading to the farmers market at the weekend and picking up some seasonal fruit n’ veg. There is so much fabulous fruit in season at the moment and one of my faves, cherries, are all over the shop right now. I’ve wanted to try to do a healthier version of Panna Cotta for a while so I figured this would be a good opportunity to add a little seasonal touch with some fresh cherries. Panna cotta is usually made with full cream, milk and sugar but as you’ll see I changed it up a tad but kept that lovely creamy texture. Me thinks you’ll be happy. This is a great idea to make ahead of time. Make it early, pop it in the fridge for your next dinner party or 4th of July bash.
2 cups 1% milk
2 1/4 tsp dried unflavoured gelatin
2 cups unsweetened almond milk
1 tsp almond essence
1/2 tsp vanilla essence
4 tbsp organic honey
Pour 1/4 cup milk in a small bowl and add the gelatin. Stir and let stand until gelatin dissolves.
Heat almond milk, remaining 1 3/4 cups milk and honey in a saucepan over medium low heat. Simmer until warm but not boiling. Add both extracts and stir. Remove from heat.
Meanwhile heat the gelatin mixture in a pan over medium heat until dissolved, 1 minute. Stir into milk mixture and whisk together. Let stand for 20 minutes stirring every 5 minutes. After time has passed divide mixture into whatever serving dishes you decide. I used martini glasses.
Cover tightly with plastic wrap and pop in the fridge for at least 4 hours up to over night to set.
1/2 lb fresh organic cherries, pitted, halved
1 tbsp Frangelico or almond liquor
drizzle organic honey
Mix all the above together in a bowl and let sit for at least 30 minutes up to a day ahead.
Garnish with cherries just before serving.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.