Teeccino Panna Cotta

Category: Desserts
Difficulty: Moderate
Servings: 10

1 3

Patricia Harrington is the author of La Petite Assiette: Simple Gluten-Free Baking and has come up with a sweet and delicious Panna Cotta recipe that can be used with any Teeccino flavor and can be made with or without dairy. Vegan or not, this creamy Italian custard is to die for and is a must for your parties and get-togethers!

Ingredients

1 packet plain gelatin (use fruit pectin for vegan option; or vegan gelatin)
2 cups heavy cream (or 1 15 oz can of coconut cream for vegan option)
1 cup sugar (or non-caloric Swerve® sugar replacement)
2 cups buttermilk (goat milk kefir works really well too; or use non-dairy milk for vegan option)
1 cup [Teeccino Dandelion Passionfruit Peach Herbal Coffee](certified gluten free) or another fruity flavor such as Mango Lemon Balm
1 tbsp date syrup
1 cup chopped almonds toasted

Teeccino Dandelion Passion Fruit Peach

We made this recipe with our certified gluten-free Dandelion Passionfruit Peach, featuring organic dandelion, a renowned detox and weight loss herb. You can also use any of our other fruity flavor blends such as Teeccino Mango Lemon Balm with 3 plant-based prebiotics that help restore gut health.

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Instructions

Prep Time: 20Minutes , Cook Time: 10Minutes , Chilling Time:4 hour , Calories per serving:340

Sprinkle gelatin or fruit pectin over 1 cup of brewed Teeccino and let it sit for 10 minutes.
Pour the brewed Teeccino in a saucepan with date syrup and reduce to 1 cup of syrup.
Heat 1 cup of heavy cream or coconut cream until very hot, but not boiling; remove the cream from heat and add the syrup mixture; whisk until all is dissolved.
Gradually stir in remaining heavy cream or coconut cream then stir in the buttermilk, goat milk kefir, or non-dairy milk.
Divide among 8-10 4oz ramekins and sprinkle tops with toasted almonds, cinnamon, shredded unsweetened coconut and/or any other toppings preferred.
Chill for at least 4 hours but best if left to chill overnight.