April 3, 2018

Panna Cotta and Kombucha Jello Slice

Honey-sweetened panna cotta is a favorite spring dessert, so I thought it would be fun to layer it with a cookie crust and strawberry kombucha jello!

To be honest, I was a bit crunched for time last week so I used Simple Mills grain-free pecan cookies for the crust. They are made with all wholesome ingredients and taste fabulous! You can change out the pecan cookie crust for a graham cracker crust if you prefer.

The middle layer is panna cotta and then I topped it all off with homemade kombucha jello. I chose strawberry, but you can change out the flavor of kombucha or the berries on top depending on your taste.

Here are some other springtime desserts you might enjoy:

Tres Leches Cake
Strawberry Sherbet
Angel Food Cake
Frozen Yogurt
Chocolate Berry Tart

Carrie Vitt

Panna Cotta and Strawberry Kombucha Slice (Grain-Free)

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Ingredients

For the crust:

30 Simple Mills pecan cookies (or a batch of homemade graham crackers )
5 tablespoons unsalted butter (or 4 tablespoons coconut oil for dairy-free)

For the panna cotta:

4 cups coconut milk , divided
1 tablespoon unflavored gelatin
1/4 cup raw honey
2 teaspoons vanilla extract

For the kombucha jello:

2 1/2 cups kombucha (I used Strawberry GTS)
1 tablespoon unflavored gelatin
2 pints strawberries, hulled and cut in half

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Place the cookies and butter in a food processor and pulse until crumbled and moist. Press the cookie mixture into an 11x7” baking dish lined with parchment paper. Bake for 11 minutes. Cool and then put in the freezer for 30 minutes.
Meanwhile, pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften. Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam. Stir the remaining 3 cups coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Remove the pan from the heat and stir in the vanilla. Let the mixture cool to room temperature. When cooled, pour all but 1/2 cup of the panna cotta mixture over the cold cookie crust. (Pour the remaining 1/2 cup panna cotta mixture into a small bowl and enjoy it by itself later) Put the baking dish into the refrigerator and chill for 2 hour until mostly set.
Meanwhile, combine 1/2 cup kombucha and gelatin in a measuring cup and let sit for 5 minutes (this allows the gelatin to bloom). Heat over low while stirring constantly until the gelatin is dissolved, about 2 minutes. Slowly whisk in the remaining kombucha. Cool completely. When cooled, pour it over the chilled panna cotta and top with berries. Place in the refrigerator and let chill for at least 5 hours until set. Slice and serve cold.

https://deliciouslyorganic.net/panna-cotta-and-kombucha-jello-slice-grain-free/

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13 Comments

Susan Z
April 3, 2018 at 5:16 pm
In the kombucha jello layer, what is strawberry GTS?
Reply to this comment
- Deliciously Organic
  April 9, 2018 at 12:46 pm
  It's a brand of kombucha sold at most health food stores.
  Reply to this comment
Michele Palmer
April 3, 2018 at 6:53 pm
Would Great Lakes Collagen work the same as Great Lakes Gelatin? I originally bought the Gelatin, but my gut did NOT like it. The Collagen is working much better.
Reply to this comment
- Deliciously Organic
  April 9, 2018 at 12:46 pm
  You have to use gelatin in this recipe. Collagen doesn't congeal. :)
  Reply to this comment
Christina
April 4, 2018 at 6:03 am
This recipe reminds me of the southern pretzel strawberry dessert that is popular. Panda cotta is lighter in consistency than a cream cheese layer, correct? There are 2 types of Great Lakes gelatin, one for cold or hot mainly. Does it matter which one you use? I wonder if heating the kombucha kills the good bacteria? Thanks! The recipe sounds delicious.Also, I think that “new” organ they’ve found is just fascia and really isn’t that new. It is nice for the mainstream to recognize it.
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- Deliciously Organic
  April 9, 2018 at 12:46 pm
  I agree! This reminded me also of the strawberry pretzel salad I used to have as a kid! The recipe calls for Great Lakes gelatin (not collagen) and yes, it matters which one you use. The collagen will not congeal. The kombucha isn't heated at a very low temp just to dissolve the gelatin, so I don't think it will affect the nutrients too much. Panna cotta is has more of a pudding consistency.
  Reply to this comment
  - Cristine
    May 4, 2018 at 7:00 am
    You meant: "The kombucha is heated at very low temp.", right?
    Reply to this comment
    - Deliciously Organic
      May 8, 2018 at 1:38 pm
      Oops! Yes. It's heated at a low temp. :)
      Reply to this comment
Rhonda @ Change In Seconds
April 4, 2018 at 8:24 am
I need to make this recipe for my family this week. Looks delicious!
Reply to this comment
- Deliciously Organic
  April 25, 2018 at 11:04 am
  Thanks, Rhonda! :)
  Reply to this comment
Billy
April 27, 2018 at 4:06 pm
This looks delicious. Can't wait to make this at home! I love making kombucha jello, and this is definitely a creative way to use it! Thanks for sharing!
Reply to this comment
Cristine
May 4, 2018 at 7:05 am
This recipe needs one adjustment: 1 tablespoon of gelatin is enough to harden 2 and 1/2 cups of kombucha but it is NOT enought to harden 4 cups of coconut milk. I made this and it sat in the refrigerator overnight, given plenty of time to set and harden. When I tried to cut a slice I still had runny panna cotta. What a disappointment, because it looks so appealing! It tastes good, just had to be served in bowls and eaten with a spoon because it fell apart. Then it occoured to me that the same amount of gelatin for a very diferent amount of liquid cannot be right, so I'll try to modify this equation for next time.
Reply to this comment
- Deliciously Organic
  May 8, 2018 at 1:37 pm
  I'm sorry to hear the panna cotta layer didn't set. The 1 tablespoon measurement for the panna cotta is correct. It uses less gelatin than the jello because it's not supposed to be as firm as jello.
  Reply to this comment

Carrie Vitt

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