Ingredients
- 2 teaspoons grass-fed powdered gelatin
- 1 cup unsweetened, unflavored cashew milk (homemade, or store-bought) or almond milk (or hemp milk for nut-free)
- 1 cup full-fat coconut milk
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh chives
- ½ teaspoon fine sea salt
- 1 cup Bacon Marmalade
How to Make It
- Pour ¼ cup of water into a small bowl. Sprinkle the gelatin over the water and allow to soften for 3 minutes.
- Meanwhile, put the cashew milk, coconut milk, garlic, chives, and salt in a saucepan. Place the pan over medium heat and gently heat to a bare simmer.
- Add the softened gelatin to the hot mixture in the saucepan and stir well to dissolve.
- Pour the mixture into six 4-ounce ramekins and place them in the fridge for at least 2 hours or up to 4 hours to set.
- Serve each panna cotta with about 2½ tablespoons Bacon Marmalade. Store extras in an airtight container in the fridge for up to 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 162 kcal |
|
% Daily Value*
|
| Total Fat 18 g 51% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.2 g 1% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |