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If you’ve ever visited my blog you’ll believe me when I say I’m mad for panna cotta — I already have two versions over there. They make a perfect AIP treat because they contain a good amount of healthy fat, some all-important gelatin for joint and gut maintenance and repair, plus you need only the merest hint of sweetener.
I also have a thing for orange blossom water and highly recommend you add a bottle to a your own cupboard. Don’t go thinking it’s a waste to buy for this one recipe — I often use it in salad dressings, North African tagines, whipped coconut cream, smoothies and ice creams amongst other things. Do check the label before you buy, though. It should be distilled 100% pure orange blossom water and nothing else.
Both simple to make, the panna cotta and compote are wonderful on their own. However put them together and you have a beautiful match made in heaven. Try to find the pinkest rhubarb stalks possible and cook them gently so as to preserve the color that can easily be lost otherwise.
- For the panna cotta:
- Juice of 2-3 large sweet oranges, such as Cara Cara (to yield ¾ cup)
- 1 tablespoon gelatin
- 2¼ cups full-fat coconut milk
- 2½ teaspoons orange blossom water
- Pinch fine sea salt
- 2 tablespoons orange blossom honey
- For the compote:
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 lb thin rhubarb stems (cut down the middle if necessary), cut into 1½-inch pieces
- 1 teaspoon orange blossom water
- Put ½ cup of the orange juice into a small pan, sprinkle over the gelatin and set aside for 5 minutes or so, until softened and spongy.
- Meanwhile, put the remaining orange juice into a large jug, together with the coconut milk, orange blossom water and salt.
- Now heat the gelatin very gently until fully dissolved. This process takes only seconds.
- Stir in the honey, then remove from the heat and whisk the gelatin mixture into the coconut milk.
- Divide the mixture between four glasses and put into the refrigerator to set. Takes 3-4 hours.
- Meanwhile make the compote. Put the honey, orange juice and ¼ cup of filtered water into a sauté pan and bring up to a simmer.
- Add the rhubarb, preferably in one layer, cover with a lid, then turn the heat down and cook gently for 4-5 minutes until tender but still retaining its shape.
- Remove the rhubarb from the pan with a slotted spoon and set aside.
- Reduce the liquid by half, stir in the orange blossom water and pour over the rhubarb. Leave to cool completely.
- To serve, put spoonfuls of the compote on top of the panna cotta just before eating.
[…] spent some time declaring my love for panna cottas, I decided to share today’s recipe on Autoimmune Paleo’s site. Because I’m nice like […]
Bless it. This just made me the happiest of happy people. Panna Cotta for life!
Haha, you and me both. I hope you enjoy it 🙂
This looks beautiful. The styling is gorgeous. I like how the light darkens towards the left and I LOVE the used spoon!
Question about the recipe. Can I substitute the rhubarb in the compote for the same weight of another fruit?
Thanks so much Josianne 🙂 . In terms of substitution, you can’t really use the same weight for all fruits, it will depend on size (volume and mass) but if you like you can give me an idea of what you have in mind and I’ll give you my thoughts.
Just made this, and when I mixed the orange juice into the coconut milk, it turned into a horrible curdled mess. What a waste of ingredients!
Spectacular!! Seriously amazing, the rhubarb compote is sublime!
I love a rhubarb compote too. Thanks for the feedback Denise 🙂
This is a stunning dessert/breakfast or as an afternoon pick me up when I’m feeling peckish. I keep them stored in glass jars in the fridge. I made this today with blood oranges (because that’s what I had), and it was just as good, if not better! Thank you for this creation 🙏🏽