The videoblog for today features Maureen Diaz, a blogger for Liberation Wellness (http://liberationwellnessblog.com/). Maureen shows us all how to prepare panacotta, a traditional Italian dessert in my humble kitchen! Maureen is the author of Traditional Food Preparation Techniques and has recently produced a DVD series for Liberation Wellness. She is a Mother of 9 and has also been the Chapter Leader for the Weston A. Price Foundation in Gettysburg, PA for many years.
Many thanks to Maureen for sharing her knowledge with all of us!
The recipe used by Maureen is as follows:
2 1/2 cups heavy cream
2 Tbl grade B maple syrup or raw honey
2 1/2 tsp plain, unflavored gelatin
1 tsp vanilla extract or 1 vanilla bean
Fresh berries for topping
Pour 1 cup of cream into a heavy saucepan. If using vanilla bean, place in saucepan now. Sprinkle the gelatin over top and leave for a few minutes to soften. Turn onto low heat and stir to completely dissolve the gelatin. Off heat, add the rest of the cream, maple syrup and vanilla. If using vanilla bean, take out, slice down the length of bean, scrape out seeds and add them to the pan discarding pod. Pour into serving dishes, cover and chill for an hour or two until set. Top with berries if desired.
This videoblog has been submitted to Kelly The Kitchen Kop’s Real Food Wednesday blog carnival!
Sarah, The Healthy Home Economist
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{ 21 comments… read them below or add one }
Thanks for the video and recipe! Just wondering, however, if that gelatin you are using is a kosher variety, and if not, can you recommend a kosher gelatin or another substitute? I appreciate your help with this.
Naomi
naomiandtom@gmail.com
HI Naomi,
I have Jensens Gelatin and it is 100% beef and says certified kosher.
Hi Naomi, the Great Lakes brand of gelatin in the video is not kosher as it is from a porcine source. The only other brand of plain gelatin I know of is Jensen's which is a beef gelatin, which I'm thinking would be kosher?
Thanks for posting this and reminding me of this wonderful tasty dish for us low carbers. And both of you look so healthy and radiant in the video. Really a treat to watch what good food does.
Another great video Sarah!
Is this a good healthy "treat" or is it healthy enough to have often? I noticed Maureen said she eats it often, but she also said she was on a high fat diet. Would it be a good choice for someone that doesn't drink much raw milk? Or would kefir be a better option?
Thanks! Beth
Hi Beth, yes, I would say that this is a very healthy treat to have often. I myself eat high fat (50-60%) and I am quite slim (see my food log that I posted a few weeks back). Of course, the fat I do eat are all whole, unprocessed fats like what would be in the panacotta – NOT factory fats like canola, soybean oil, etc that are used in processed foods.
This is wonderful! I think I know what I'm going to fix for my husband now for his birthday dessert this weekend!
Can we go even less processed…how can I isolate the gelatin from my bone broths? Since reading Sally Fallon's cookbook, I avoid anything that may any way resemble changes in the protein that can give me a reaction like MSG.
Can this be made without gelatin or with something else?
Jennifer – Lawrenceville, GA
Hi Jennifer, I haven't ever tried the gelatin from bone broths as a substitute for unflavored gelatin powder. If you give it a try, please post another comment about how this worked out. Be aware that even bone broths have a tiny bit of naturally formed msg in them. Eating the powdered gelatin with a high fat dessert such as panacotta is extremely protective, by the way, for the very small amount that might be present.
Hi Sarah, how fun it was to "meet" you (and Maureen) right in your own kitchen. I have the same exact cabinets, stove (and saucepan, too!), but yours are much cleaner, especially your stove!
I love creme brule and bet that this tastes a little like that, can't wait to try it.
Thanks for linking this to Real Food Wednesday!
Kelly
I'm bookmarking this to try this weekend! Looks great!
Kelly, that is so funny that we have similar kitchens. I guess gals who blog about real food have similar taste in kitchen decor perhaps??? I must admit that I cleaned the stovetop before the video rolled. These videos are great for keeping my kitchen more tidy, that's for sure.
Hi Naomi,
I use the Bernard Jensen beef gelatin from California with good results and it is certified kosher.
Cheers
I am really looking forward to making this recipe. Today I was able to get some raw cream. I was told that the cream I bought was “medium” cream. Whatever that means but your recipe calls for heavy cream. Would it still work? Could you please explain a little bit these different types of cream? What are the differences, are they all interchangeable for recipes? Can I make my own at home? I guess I should collect the cream on top of the milk but how long do I wait to collect it, any other instruction? The milk that I am getting is from Jersey cows.
Thank you very much.
Hi Sarah,
Maureen said the she used 4 cups of cream but your recipe underneath says 2.5 cups. I guess that it is a typo?
Thank you.
The recipe is actually 2 1/2 cups cream as given to me by Maureen.
Hi Alina, since making this video, I've made this recipe using both heavy, thick cream and with pourable cream. It works great with either.
Hi Sarah,
I have done this desert a few time now and it is very delicious. Today I watched the video again and I noticed that Maureen mentions at the end that we can use coconut milk instead of the cream. She also mentions something about a coconut creamer and butter that you mix with water. What is it all about? I am a little confused here. What do we do if we want to use coconut instead of the cream? Is regular coconut milk good enough or does it need to be thickened with something?
Thank you and Happy New Year!!!
Hi Alina, regular whole coconut milk is fine but you would still require the gelatin for thickening. Glad you are enjoying the recipe!
Sarah, The Healthy Home Economist\’s last post: Monday Mania- 1-3-2011
Lol…I am sitting here with my almost 2 year old watching the video. It was great and now that it is over he keeps saying, “I see butter, I see butter.” He knew what that was and wants to watch it again.
thank goodness for rule breaking! I love your page.Thank you for another great article.so you are allowed to change them whenever you want.this article was very interesting.great read, its always fun to read about happy events.I found this very interesting.
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