This lemon cheesecake pannacotta is something you can serve as a fancy dessert or feed to your baby for pudding! It’s dairy free, nourishing and makes delicious use of grass fed beef gelatine. This, my friends, means that while you’re savouring your dessert with pleasure filled abandon, you are simultaneously treating your hair, nails, joints, bones, wrinkles and cellulite – BRING. IT. ON. I cannot wait to hear what you guys think!
Where to get grass fed beef gelatine? I get mine from This dental lace The canister will last you months. Fabulous stuff and if you love jelly, check my jelly post out later – the benefits are astounding and the supermarket stuff is SCARY!
DEGREE OF DIFFICULTY / FUSS NOTE
If you love all the flavours, just make everything into one strawberry pannacotta by blending all the jelly ingredients (except the gelatine and diced strawberries so you have those still to scatter through the jelly at the end before setting them, for texture) first before cooking and follow the rest of the instructions for the coconut milk pannacotta step.
Also, you can technically just enjoy straight out of the ramekins, without having to heat the outside and carefully turn out onto the plate. The main point is that this is a delicious, healthful dessert, so if you don’t want to go the whole hog on the presentation, keep it simple! It will still taste amazing.
As always, once you’ve made this once, it is so much easier the next time!
Real Food. Happy Bodies. Blissful Desserts. Yes please!
Hope you love them and please, as always, pop back and comment, post a pic to facebook wall or tag me on instagram with your pics @lowtoxlife
Lemon Cheesecake Pannacotta Recipe
- 4-5 little pannacotta moulds or ramekins Stainless steel is best, so that when it comes time to turn them out you can heat the outside quickly and turn out.
Strawberry Jelly Part
For the Pannacotta
- Blend the lemon zest, vanilla, coconut milk, lemon juice and rice malt syrup all together (In a thermomix, speed 7, 4 seconds)
- Then, take half the mixture out and heat half the mixture on speed 1, 100C, 4 minutes / saucepan on medium until it comes to the boil. Open the lid to add the gelatine now, as you don’t want any of the measurement getting stuck on the blades or sides as it will clump and you won’t get the setting result. BLend speed 6, 3 seconds.
- Add in the rest of the milk mix to the hot gelatine mixture and blend for a further 3 seconds.
- Pour into pannacotta moulds evenly between 4-5 vessels, leaving a good centimetre off the top for the strawberry jelly. Pop in fridge
For the Strawberry Jelly
- Blend the strawberries, basil leaves, water, rice malt syrup and vanilla until pureed. Don’t forget to keep back 4 strawberries, fine diced to put solid pieces into the jelly.
- Then, heat in saucepan until just bubbling or in TM speed 1, 100C, 2 1/2 minutes.
- Add gelatine, taking care to get the gelatine into the liquid, not on the side of pan / blades and if in saucepan whisk quickly by hand or if in TM, blend on speed 6, 3 seconds.
- Pour this mixture into a little jug and leave on bench top to cool. In about 45mins, or once the fridge ones only wobble in the centre, take out the pannacottas from the fridge and layer carefully the berry puree on top.
- Now pop in a few little strawberry cubes into each jelly top and pop all back in fridge 2 hours minimum to set.
For Strawberry Basil Salad
- Once it comes to dessert time, cube the 12 strawberries and fine chop the basil leaves and combine with the vinegar and rice malt syrup until glossy and coated.
To Remove the Pannacottas
- Boil water in the kettle and pour into a little bowl.
- Dunk the pannacottas into the boiling water bowl for about 3 seconds. Try to turn it out onto serving plate. If it doesn’t turn out yet, then repeat this process. NOTE: If you have a thick china ramekin, it might take up to 3-4 goes, as it’s a thicker vessel for the heat to get through.
- Once turned out, sprinkle a few teaspoons of strawberry basil salad around the plate and serve by candle light. Isn’t she beautiful!?