A cold custart dessert slightly tangy…
Today definitely feels like panna cotta day, doesn’t it?
Before I went I needed to bake some cookies and a large portion of granola. With these two in my backpack, I’m always ready to travel!
After two weeks on the road, I was missing my kitchen like crazy. Don’t get me wrong, I love travelling but my kitchen is my kitchen!
The first recipe I did was this one: a panna cotta with granola crumbs!! I felt like these two could get along nicely…
It’s a pillowy cloud topped by the right amout of cherry mellowness. In three words: the perfect pudding.
Let me know if you try this recipe. I can’t wait to see your glasses looking all pretty and dandy!
Wanna know more about Jello?
It’s a type of protein derived from collagen and it’s replet of amino acids. The use of the right gelatin can bring multiple benefits but it needs to have no-sugar and no-fat added. It should be as natural as possible. Some jello may boost the improvement of digestion, the release of toxins and stronger bones (due to the amino acids).
- 1 cup+ half a cup of rolled oats
- 1/2 cup of hazelnuts
- 1 cup of dates or raisins
- ¼ cup of water
- 1 packet of sugar-free cherrie gelatin (15 g)
- 250ml of hot water
- 30g of honey
- 1 can of coconut milk
- 2 cups of cherries
- ¼ cup of water
- shredded coconut
- Blend all the ingredients together until everything is well combined (the dough should get sticky).
- Press the dough into glasses and put them in the fridge.
- Boil the cherries for 15 min until they get mushy and juicy. Strain it and add the discard solids to a separate bowl.
- Using a hand mixer beat the coconut milk and the honey. Add the gelatin (dissolved with the water) and the strained cherrie juice.
- Remove the glasses from the fridge and fill them with the gelatin mixture.
- Place them for at least 40 min on the freezer and serve with the remaining cherrie pieces and the shredded coconut.
- Keep them on the fridge after 40 min on the freezer.
- Preparation images below!! Enjoy...