Lemon cheesecake pannacotta

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 wolfing down 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!

A note for degree of time taking / difficulty. 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) 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.

Where to get grass fed beef gelatine? I get mine from Kitsa’s kitchen Just email here and ask for the order form or simply for exactly this. She’s soon to have her full shopping site up but for now she’s mail order. The canister will last you months. Fabulous stuff and if you love jelly, check my jelly post out later.

What you’ll need

4 or 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.

pannacotta part

400ml coconut milk

1 vanilla bean (or 1 flat teaspoon powder)

1 lemon (zest and juice)

3-4 tablespoons rice malt syrup (or honey / maple syrup)

1 1/3 teaspoon gelatine powder

strawberry jelly part

4 strawberries, fine diced to scatter through the jelly once it’s about to be set

200g strawberries

3 basil leaves

1/2 vanilla pod / 1/2 tsp vanilla bean powder

50ml water

1 tablespoon rice malt (or honey or maple)

1 1/4 tsp gelatine powder

strawberry basil salad

12 strawberries fine diced

4 basil leaves

1/2 tablespoon red wine vinegar

1 tablespoon rice malt syrup (or honey or maple syrup)

 

What to do

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

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.

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!?

photo (2)

Real Food. Happy Bodies. Blissful Desserts. Yes please!

Hope you love them and please, as always, pop back and comment, posdst a pic to facebook wall or tag me on instagram with your pics @Alexx_Stuart

Alexx x

 

 

 

Comments

  1. Carmel says

    I don’t have the gelatine powder and I’m travelling the country at the moment. But I do have titanium strength gelatine sheets. These are probably nutritionally evil but just wondering if I could substitute for the powder and how much I would need to use. This dessert looks amazing and would love to try it. I will definitely get the gelatine powder you recommend when I finally stop in one place long enough. Thanks.

    • alexxstuart says

      Hi Carmel, Happy Adventures! I’d say doing a rough conversion it’d be 1 1/2 sheets for this small recipe. You might have to just experiment and increase to 2 if needed. To prepare the sheets you simply soak in cold water and then squeeze out the excess water and plop into the hot coconut cream mixture and stir to fully dissolve once that’s hot. Let me know how you go! And yes, you’re right. All the leaf gelatine brands I’ve come across are from grain fed cattle and nutritionally not awesome, so no stress… whenever you’re out of those ones, move onto the brand I mentioned. Easy! :-)

      Alexx