Coconut Panna Cotta with Blackberry Syrup

I am so excited about this Coconut Panna Cotta!
I am pretty new to dairy free cooking, and was pretty doubtful that I would find desserts that would satisfy the way custards, puddings and cheesecakes do. But "Oh-how-I-was-surprised!"
This is delicate, creamy, smooth and firm. It's everything a panna cotta should be! The coconut milk is light, but at the same time it is dense and not lacking in creaminess! I was amazed that I could enjoy panna cotta in a less traditional milk based version. But if this Italian cook can love it.. then you can too!

Coconut Panna Cotta

Adapted from the Deliciously Organic website

Ingredients
4 cups full fat coconut milk, divided 
1 tablespoon unflavored gelatin
1⁄3 cup raw or regular honey
2 teaspoons vanilla extract
1 cup seasonal berries

Instructions
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 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
for 10 minutes.

Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover panna cottas tightly
with plastic wrap, making sure the plastic wrap does not touch the cream's surface. Refrigerate for

about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.


Blackberry Simple Syrup
1 1/2 cups granulated sugar
1 cup water
2 cups frozen or fresh blackberries

*Optional; A handful of fresh rose scented geranium leaves and flowers washed and dried

Instructions
Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.

When mixture boils, reduce heat to medium low and simmer for 5 minutes, gently crushing blackberries against side of pan.

Remove the pan from heat and let mixture steep for 15 minutes.
Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.

Optional;

*For an added aroma, add fresh herbal flowers or mints to your syrup for a refreshing flavor. 

My rose scented geraniums surprised me this winter with an early appearance, so I simmered them in the sugar, water and blackberry liquid while cooking. Add them after the sugar dissolves. Immediately strain the flowers and leaves from the syrup when you have reached your desired syrup thickness. 

Poached Apples

I recently poached these apples for a gluten and grain free Apple Flognarde dessert, but in my opinion, poached apples alone are worthy enough of their own write up.. so versatile, Wether eaten alone, or sliced up for a galette, poached apples are so easy, and really make for an elegant accompaniment to dessert recipes!

Poached Apples Ingredients

8-10 "mini" apples

1 cup Marsala or Brandy

1/4 cup water

1/8 cup sugar

5-6 crushed allspice

5-6 cardamom pods crushed

Poached Apple Directions

1. Prepare apples by peeling them, but leaving the stem intact. Core the inside of the apple carefully from the bottom.

2. Add wine, water, sugar and spices to pot. Let liquid come to a boil, turn heat down to medium, cook till sugar is dissolved. Lower heat, carefully add apples, cook on low till apples are fork tender. *Keep an eye on the pot, as the liquid evaporates quickly if heat is too high. When apples are done, remove from liquid and set aside.

Apple Flognarde | Clafoutis

I love the ease of a French Clafoutis! 

Making a batter in a blender is my idea of quick and easy. So much like a Dutch Pancake, but a bit thicker with a bread pudding like consistency. Being gluten, and mostly grain free, I haven't attempted to make this dessert in some time. I was excited to find this recipe, using almond flour, on the Gourmand in the Kitchen web site, and am so pleased with how it turned out. I did make some changes.. whereas she uses pears, I used spicy marsala poached baby green apples, also.. I used regular milk and sugar. I guess not as healthy as it could've been, but it was sooo good! 

Interesting history on the Clafoutis dessert.. it is ONLY a clafoutis if baked with fresh Cherries. 

Also from different readings, traditional french chefs would NOT pit the cherry, saying there is more of a flavor infusion with the seed in. 

Seeing that I used seeded apples, my dessert is called a Flagnaurd.. but it is, as lovely just the same!  

Apple Flognarde (Clafoutis)

Adapted from Gourmand in the Kitchen

Ingredients

2 Tablespoons butter, for cast iron skillet

8-10 mini apples (*poached) 

1 cup milk

3 large eggs

1 teaspoon pure vanilla extract

1 Tablespoon Fortified wine of choice.. I used spiced rum which I had on hand

1/4 cup brown or sugar 

1/2 cup almond flour 

¼ tsp of fine sea salt

¼ cup sliced almonds

Poached Apples Ingredients

8-10 "mini" apples

1 cup Marsala or Brandy

1/4 cup water

1/8 cup sugar

5-6 crushed allspice

5-6 cardamom pods crushed

Poached Apple Directions

1. Prepare apples by peeling them, but leaving the stem intact. Core the inside of the apple carefully from the bottom.

2. Add wine, water, sugar and spices to pot. Let liquid come to a boil, turn heat down to medium, cook till sugar is dissolved. Lower heat, carefully add apples, cook on low till apples are fork tender. *Keep an eye on the pot, as the liquid evaporates quickly if heat is too high. When apples are done, remove from liquid and set aside.

Flognarde Instructions

Preheat oven to 375 degrees.

1. Put a Tbsp. of butter in a 10-inch cast iron skillet, set aside. 

2. Prepare poached apples ahead.

3. Blend milk, eggs, vanilla, rum, sugar, almond flour, and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.

4. Heat up butter in pre-heated oven in iron skillet till butter is melted and frothy. Around 7 minutes.

5. Put prepared apples in the buttered cast iron skillet. Pour batter over apples. Sprinkle sliced almonds over batter.

6. Bake in pre-heated oven until golden and set, about 35-40 minutes.

7. Let stand 10-15 minutes. Cut into wedges and serve warm or at room temperature.

8. Enjoy with a scoop of ice cream on top!! 

Sausage and Potatoes

This recipe contains simple ingredients that when prepared together with the balsamic, herbs and olive oil have a fragrant aroma that's out of this world! Comfort food that can be enjoyed by all!

Roasted Italian Sausage, Carrots & Potatoes

Ingredients
2 pkgs. Sausage of choice cut in quarters
4 large russett potatoes cut into quarters
1/2 lb. Asparagus cut in 2-3 inch lengths (discard the woody ends)
1 pkg. Mushrooms, Crimini or Button cleaned and cut in half
3/4 cups spanish or kalamata olives (not canned)
6 sliced carrots
5 leaves fresh basil chiffonade (pronounced: shee foh nahd)
2 fresh sprigs oregano
1 yellow onion sliced
2 cloves chopped garlic finely chopped
1/4 cup Balsamic vinegar (*good quality very important)
Extra virgin olive oil
1 tsp. fresh ground pepper
1 tsp. salt

Preparation
Pre-heat oven to 400°

Drizzle 2 tablespoons olive oil in a large roasting pan.
Layer all ingredients into the LARGE roasting pan. Drizzle around two or more tablespoons of olive oil on top. Add ¼ cup of balsamic vinegar, salt and freshly ground pepper. Mix well.

Cook covered for 1/2 an hour. Remove lid and turn meat and vegetables. Continue cooking without lid and turn meat and vegetables frequently drizzling more balsamic vinegar and a little more olive oil.. so it doesn't get dried out (but also not to drench).
Cooking time will be approximately an hour and a half.
Veggies should be soft and sausage cooked through.