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Honey Panna Cotta with Blackberry-Lime Sauce for Anti-Inflammation

This anti-inflammatory honey panna cotta is a light, creamy dessert made with coconut milk and gently sweetened with honey.
Paired with a tangy blackberry-lime sauce, it offers a delightful combination of flavors and is perfect for a soothing and elegant finish to any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 8 hours
Course Dessert
Cuisine Italian-inspired
Servings 6

Equipment

  • Fine mesh strainer
  • Medium saucepan
  • Ramekins or small serving glasses

Ingredients
  

Panna Cotta:

  • 2 ½ cups unsweetened coconut milk
  • 2 teaspoons gelatin
  • ¼ cup honey
  • 1 vanilla bean split and seeds scraped
  • Pinch of kosher salt

Blackberry-Lime Sauce:

  • 2 cups blackberries
  • Zest of ½ lime
  • 2 teaspoons lime juice
  • 1 teaspoon raw cane sugar

Instructions
 

Bloom the Gelatin:

  • Pour ½ cup of the coconut milk into a small bowl. Sprinkle the gelatin over the top and let it sit for about 2 minutes to soften.

Cook the Coconut Milk Mixture:

  • In a medium saucepan, combine the remaining 2 cups of coconut milk, honey, vanilla bean along with its seeds, and a pinch of kosher salt. Heat the mixture over low heat, stirring occasionally, until small bubbles form along the edges of the pan. Avoid boiling.
  • Once heated, take the pan off the heat and let the mixture rest for 5 minutes to infuse the flavors.

Strain and Combine:

  • Strain the coconut milk mixture through a fine-mesh sieve into a large bowl to remove the vanilla bean. Slowly whisk the gelatin mixture into the strained liquid, ensuring it fully dissolves and is free of lumps.

Divide and Chill:

  • Evenly pour the mixture into six small ramekins or serving glasses, each holding about ½ cup. Cover them with plastic wrap or lids and refrigerate for at least 4 hours, or up to 8 hours, until firm and set.

Prepare the Blackberry-Lime Sauce:

  • In a medium bowl, combine the blackberries, lime zest, lime juice, and sugar. Use a fork or a pastry blender to lightly mash the berries, releasing some juices while keeping a few berry pieces intact for texture.
  • Let the sauce sit for at least 10 minutes to meld the flavors, or refrigerate it for later use, up to overnight.

Serve:

  • Once the panna cotta has fully set, spoon the blackberry-lime sauce over each portion. Serve immediately and enjoy.

Notes

  • Anti-Inflammatory Benefits: Coconut milk, honey, and blackberries are known for their anti-inflammatory properties, making this dessert both delicious and beneficial for wellness.
  • Substitutions: Replace blackberries with other berries if desired, such as raspberries or blueberries.
  • For a more pronounced lime flavor, increase lime zest to 1 teaspoon.
Keyword anti-inflammation, Anti-inflammatory desserts, Blackberry dessert ideas, Coconut milk panna cotta, Dairy-free panna cotta, Lime-infused desserts
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