Collagen is a great prebiotic—food for those beneficial bacteria in the gut. So adding grass-fed gelatin, with its high amount of collagen, to foods like this panna cotta gives your digestive system a healthy dose of prebiotics without any carbs. (I like Great Lakes brand gelatin.)
Ingredients
- 2 teaspoons grass-fed powdered gelatin
- ¼ cup lime juice
- 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
- 2 teaspoons green curry paste
- 1 stalk lemongrass, tough outer leaves removed and bottom half sliced (optional)
- ¼ teaspoon fish sauce (optional)
- ½ teaspoon fine sea salt (use ¾ teaspoon if omitting fish sauce)
For Garnish (Optional)
- Fresh cilantro leaves
- Sliced green onions
How to Make It
- In a small bowl, sprinkle the gelatin over the lime juice; allow to sit for 3 minutes to soften.
- Meanwhile, combine the cashew milk, coconut milk, curry paste, lemongrass (if using), fish sauce (if using), and salt in a pot and heat gently over medium heat, stirring often. Remove the lemongrass.
- Add the softened gelatin to the hot milk mixture and stir well to dissolve.
- Pour the mixture into six 4-ounce ramekins and place them in the fridge to set for at least 2 hours or up to 4 hours. Garnish with cilantro and green onions, if desired, before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 79 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.5 g 1% |
Protein 2 g 4% |
* 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. |