Originally posted by Dr. Davis on 2017-04-30
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Amaretto Panna Cotta
Here’s a recipe for Amaretto Panna Cotta that
is reminiscent of the flavors of amaretto liqueur.
Traditional panna cotta is nothing more than
gelatinized cream with added flavors. In this Wheat Belly version, I
replace cream with coconut milk, but this introduces a need to blend the
mixture in order to keep the coconut oil in the coconut milk suspended.
I also, of course, replace the sugar with the natural sweeteners of
Virtue Sweetener, converting an indulgent
dessert into a healthy dish. I used the Trader Joe’s canned coconut
milk as it has no BPA and no emulsifying agents.
This basic recipe is easily modified by using pureed
berries or strong black coffee in place of almond extract, or topped with
3 cups coconut milk (canned variety)
2½ teaspoons gelatin
1 tablespoon Virtue Sweetener (or other natural sweetener
equivalent to 4 tablespoons sugar)
1 teaspoon vanilla extract
½ teaspoon almond extract
Dash sea salt
¼ cup sliced almonds
Place 1 cup of coconut milk in medium saucepan and
sprinkle gelatin over top; let sit for 5 minutes.
Add remaining 2 cups coconut milk and sweetener
and heat over low-heat until gelatin and sweetener dissolved. Remove from heat.
Add vanilla, almond, sea salt and blend using
immersion/stick blender or standard blender. Divide mixture into
4 containers (e.g., 4 drinking glasses, wine glasses,
martini glasses) and refrigerate for at least 3 hours.
Meanwhile, preheat oven to 300°F. Spread
sliced almonds on a baking sheet and bake for approximately 3 minutes
or until lightly browned. Allow to cool. Top each panna cotta with the
toasted almonds when fully gelatinized.