Calamansi Coconut Panna Cotta
Have I mentioned how much I love Calamansi Juice? I mean, you know know that I love citrus in general, but calamansi juice is on a whole other level.
I happened across it one day while exploring Seafood City, an amazing Filipino grocery store about 30 minutes away. They had actual calamansi fruits - tiny little limes - as well as calamansi lemonade, calamansi soda, and calamansi juice in little bottles - like you'd buy RealLemon - for cooking.
I think I tried the lemonade and soda that first day, and had to make the trek back out there to buy *all the calamansi everything* a few days later. I was hooked!
Basically, it's like a lime, but tastes like a combo of orange, lime, and something vaguely tropical. Absolutely intoxicating, now I use it basically anywhere I normally would have used lemon or lime juice. When I was still low carbing, I made a quick lemonade from that juice, fake sugar, and some water - it was actually fantastic.
Anyway. Yes. LOVE Calamansi juice.
So, recently I decided to try making a kind of faux panna cotta from it. It was while I was still on AIP (which I've had to modify, due to difficulty obtaining fresh vegetables during the pandemic!), so I had to do it dairy free, and without processed sugar. Luckily, honey and coconut milk work REALLY well with Calamansi - I wouldn't doubt that they'd actually be preferable to dairy milk and white sugar, to be quite honest.
This Calamansi Coconut Panna Cotta works up incredibly quickly - just a few minutes of work, with great flavour and texture payoff.
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Calamansi Coconut Panna Cotta - AIP
- 1 ½ teaspoon Unflavoured Gelatin Powder 1 packet
- 3 tablespoon Calamansi Juice
- 1 Can Coconut Cream about 400 ml
- ½ Cup Coconut Milk
- ⅓ Cup Honey
- Pinch Salt
- Sprinkle the gelatin over the calamansi juice in a small bowl and let absorb for five minutes.
- Combine coconut cream, coconut milk, honey, and salt in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
- Once the coconut mixture has come to a simmer, remove it from the heat. Whisk in the gelatin mixture until fully incorporated, and the mixture is smooth.
- Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.