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 chocolate shavings. Makes 4 3 cups coconut milk (canned variety) 2 1/2 teaspoons gelatin 1 tablespoon Virtue Sweetener (or other natural sweetener equivalent to 4 tablespoons sugar) 1 teaspoon vanilla extract 1/2 teaspoon almond extract Dash sea salt 1/4 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 degrees F. Spread ...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle erythritol gluten grains monk fruit monkfruit natural sweetener sugar virtue sweetener Source Type: blogs