Masia Salat Cava from Dry Farm Wines & Vanilla Panna Cotta with Mixed Berry Compote – POTG Test Kitchen

Masia Salat is an organic winery in Catalunya Spain. The sparkling wine is pale yellow color with a very intense aroma in the nose with notes of white mature fruits. It pairs well with deserts. Here we offer a delicious take on a traditional Panna Cotta. Oh my, this is so good! Here in the POTG Test Kitchen Chef Ann used coconut cream to recreate this classic dessert for the Paleo/Keto/AIP world. Perfectly paired by the chef with a sparkling wine from Dry Farm Wines. Chef Ann says: “This sparkling wine from Dry Farm Wines offers A composition of subtle dairy richness, low alcohol, and a clean, light-bodied mouthfeel make this sparkling wine ideal for pairing with dessert. It is subtle enough to avoid overpowering the delicacy of the coconut milk in the panna cotta, but its clear notes of earth and strawberry resonate deeply with the acidic fruitiness of the raspberries and blackberries.“

This dish is Paleo/Keto and AIP compliant. While we aren’t saying that wine is AIP, if you are going to drink wine you should choose wisely. Dry Farm Wines is all natural, additive free, tested for purity, is sugar free and low alcohol. Some who follow an AIP lifestyle can tolerate these wines that are sourced from small, family owned, organic wineries from around the world. Dry Farm Wines is offering you, our reader a special deal. Order their subscription and get an extra bottle for a penny! Take me to the wine!

Vanilla Panna Cotta with Mixed Berry Compote (Keto/AIP)

2018-04-04 11:57:43

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Vanilla Panna Cotta

2 1/2 cups full-fat coconut milk
2 tbsp maple syrup
3 tsp. vanilla extract
2 1/2 tsp. grass fed gelatin
1 tbsp. water
coconut oil, to grease ramekins

Berry Compote

1 1/2 cups of mixed berries
1 tbsp maple syrup

Instructions

Add 1 Tbsp. water to a small bowl and sprinkle the gelatin on top.
Allow it to bloom for 5 minutes.
Heat the coconut milk, maple syrup and vanilla extract in a small pot on medium low heat.
Whisk together and bring to a low simmer. Add the gelatin and whisk together until the gelatin is fully dissolved and combined.
Grease 4 (5.5-ounce) ramekins with coconut oil.
Pour the panna cotta mixture into the ramekins and refrigerate for at least 4 hours.
While the panna cotta is chilling, make the berry compote.
Add the berries and honey to a small pot on medium low heat. Stir constantly, for 3-5 minutes or until the berries have started to breakdown, then remove from the heat.
Transfer the berries to a small bowl and refrigerate to cool.
To remove the panna cotta from the ramekin, slide a knife along the top edge, to loosen it.
Place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert the ramekin on a plate to remove the panna cotta.
Drizzle each panna cotta with 1/4 of the berries and serve with sparkling wine.