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Teeccino Panna Cotta

Patricia Harrington is the author of La Petie Assiette: Simple Gluten-Free Baking and has come up with a sweet and delicious Panna Cotta recipe which uses our Teeccino Dandelion Mocha and Teeccino Dandelion Caramel Nut flavors that could be done two ways: vegan or with dairy!
This creamy Italian custard is to die for and is a must for all of your parties and get-togethers!
Course Dessert
Cuisine Italian
Keyword creamy
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10
Calories 621kcal

Ingredients

Vegan Ingredients

  • 15 oz coconut cream 1 can, extra thick
  • 1 packet plain gelatin
  • 1 cup Teeccino Dandelion Mocha brewed
  • 1 tbsp date syrup
  • 1 cup sugar
  • 1 cup chocolate almond milk
  • 1 cup toasted unsweetened shredded coconut

With Dairy Ingredients

  • 1 packet plain gelatin
  • 2 cups heavy cream
  • 1 cup sugar
  • 2 cups buttermilk
  • 1 cup Teeccino Dandelion Caramel Nut Brew
  • 1 tbsp date syrup
  • 1 cup chopped almonds toasted

Instructions

Vegan Instructions

  • Sprinkle gelatin over a cup brewed Teeccino; let sit 10 minutes.
  • Pour 1 cup brewed Teeccino in a saucepan with date syrup and reduce to cup syrup.
  • Heat cup coconut cream until very hot, but not boiling.
  • Remove coconut cream from heat and add gelatin, sugar & Teeccino syrup; whisk until all is dissolved.
  • Gradually stir in remaining coconut cream and then almond milk.
  • Divide among 8-10 4oz ramekins.
  • Sprinkle tops with toasted coconut.
  • Chill for at least 4 hours. Best if left to chill over night.
  • Serve with more toasted coconut and whipped coconut cream.

With Dairy Directions

  • Sprinkle gelatin over a cup brewed Teecccino; let sit 10 minutes.
  • Pour 1 cup brewed Teeccino in a saucepan with date syrup and reduce to cup syrup.
  • Heat cup heavy cream until very hot, but not boiling.
  • Remove cream from heat and add gelatin, sugar and Teeccino syrup; whisk until all is dissolved.
  • Gradually stir in remaining heavy cream and then the buttermilk milk.
  • Divide among 8-10 4oz ramekins.
  • Sprinkle tops with toasted almonds.
  • Chill for at least 4 hours. Best if left to chill over night.
  • Serve with more toasted almonds and/or whipped cream.

Nutrition

Calories: 621kcal | Carbohydrates: 51g | Protein: 8g | Fat: 46g | Saturated Fat: 31g | Cholesterol: 70mg | Sodium: 109mg | Potassium: 365mg | Fiber: 4g | Sugar: 43g | Vitamin A: 779IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg