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Vanilla Bean and Almond Milk Panna Cotta

By

Geoffrey Zakarian

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panna-cotta-with-blackberries

We all need to treat ourselves now and then, and you can do just that with this recipe for Vanilla Bean and Almond Milk Panna Cotta. During flare-ups, swap berries for a seedless fruit, and consider reducing the sugar. 

Yields: 3 servings

Ingredients:

  • 1 ½ gelatin sheets
  • 1 ½ cups almond milk
  • 2 oz. granulated sugar
  • 1 pc. vanilla bean, pulp removed
  • 6 blackberries, halved

Panna cotta might mean “cooked cream,” but who says you can’t throw in almond milk instead? Chef Geoffrey Zakarian shows us how to make a non-dairy, low sugar, Crohn’s-friendly panna cotta that will satisfy your sweet tooth without irritating your gut.

Medical Reviewer: William C. Lloyd III, MD, FACS Last Review Date: Feb 15, 2016

2017 Healthgrades Operating Company, Inc. All rights reserved. May not be reproduced or reprinted without permission from Healthgrades Operating Company, Inc. Use of this information is governed by the Healthgrades User Agreement.

Method of Preparation:

1. Soak the gelatin in cold water. Heat up half of the almond milk with the sugar and vanilla beans so it is very warm to the touch. Add the gelatin and stir until dissolved.

2. Add the remaining almond milk and stir. Strain into a container and divide the mixture between the glasses. Set until cooled and serve with the blackberries.

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© 2016 Healthgrades Operating Company, Inc. All rights reserved. May not be reproduced or reprinted without permission from Healthgrades Operating Company, Inc. Use of this information is governed by the Healthgrades User Agreement.

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