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Bigelow Lemon and Ginger Herbal Panna Cotta Recipe, Thank You NaturallySavvy.com!

October 18, 2019

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Who could ask for anything more in a recipe? This Panna Cotta (Italian origins) is usually made with heavy cream. Here it’s lightened up with coconut cream instead. This recipe also includes other healthy ingredients like grass-fed gelatin (benefits to skin, hair, and nails), Bigelow’s Lemon and Ginger Probiotic Tea (great for digestion and gut health), and healthy alternative sweeteners like monk fruit which has no calories and is low on the glycemic index.

Thanks to our friends at Naturally Savvy, we can all indulge in this good-for-you recipe originally posted here.

Ingredients

Bottom layer

1 Tbsp Grass fed gelatin

¼  Cup Water

¼ Cup Lemon juice, freshly squeezed

3 Tbsp Honey

Top layer

2 Tbsp Grass fed gelatin

¼ Cup Water

½ Cup Bigelow lemon and ginger probiotic herbal tea, brewed

1 Cup Coconut cream

1 Tbsp Lemon juice, freshly squeezed

1 tsp Ginger, finely grated

¼ Cup Monk fruit sweetener

To serve/garnish

Fresh honeycomb

Roasted slivered or crushed almonds

  1. In a saucepan (do not put it on the stovetop yet) combine the gelatin and water and set aside to “Bloom” (gelatin will absorb all the water and be quite thick) for 2 minutes.
  2. Place saucepan on stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. This will only take approx 2-3 minutes. Add in all remaining ingredients for the bottom layer and continue to stir over low heat until honey is all melted and mixture is smooth.
  3. Pour the mixture evenly between 6 glasses/jars (6 small-med jars or 4 medium-big). Place in the fridge and allow to set (approx. 30 minutes).
  4. Once the bottom layer is set, make your top layer.
  5. Start by brewing ½ a cup of Bigelow lemon and ginger probiotic herbal tea following packet directions, set aside.
  6. Again bloom your gelatin by adding the gelatin with the water into a saucepan (room temp) and allow to stand for a minute or two.
  7. Place saucepan on stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky.
  8. Add all remaining ingredients including your brewed Bigalow tea and whisk together well for one minute. Remove from heat and set aside to cool slightly.
  9. Remove the glass jars with the set bottom layer and carefully pour the top layer of panna cotta in to the glass on top of the bottom layer.
  10. Place back in fridge and allow to set for approximately 45 – 60 minutes.
  11. When it comes time to serve, top with a slither of honeycomb and roasted slivered or crushed almonds.

Serves: 6



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