I am fortunate to have access to raw milk with cream from local pastured grass-fed cows and goats. This is a prized food for our whole family as we've discovered that raw milk, cream and butter are nothing like the store-bought pasteurized and homogenized low-fat milk that we were brought up on. It actually tastes good, is satisfying, nourishing and delicious.
Raw grass-fed pastured dairy is many times more nutritious than dairy from animals on feed and it's full of live enzymes which our body needs for energy. Because it's fresh from clean animals, it's also way more digestible since it's not homogenized or pasteurized.
Raw grass-fed cream has higher amounts of fat-soluble vitamins than conventional milk, including essential fatty acids (EFA's) and conjugated linoliec acid (CLA).
We pick up our milk shares each week in glass jars from a refrigerator at our local food market. I'm always excited about the cream layer on top and it makes me crave panna cotta.
This simple sweet cream gelled dessert is a classic Italian treat with a modern nourishing twist. In my panna cotta I use high-quality gelatin from grass-fed, pastured cows plus tonifying and nourishing herbs and spices which work synergistically with each other to support digestion, immunity and health.
Gelatin is an extremely nourishing superfood that is rich in collagen and beneficial for the joints, hair, skin, connective tissue, muscles and digestion. Gelatin also supports the liver and detoxification.
Ginger is also beneficial for digestion, it's anti-inflammatory, supports greater assimilation of other nutrients, and eases nausea.
Cinnamon and honey are both know natural remedies for many conditions and said to be most effective together working synergistically. Cinnamon and honey are two anti-microbial healing foods and the combination of the honey with the cinnamon is thought to bring the antimicrobial powers deeper into the cells of the body.
Together these ingredients are soothing to the digestion and supportive to the body's health and wellness, while creating a naturally sweet dessert that is luxurious, filling and wholesome.
This recipe is so simple to make, yet can be a very elegant presentation, especially if served in individual serving cups with a maple syrup drizzle or whipped cream on top.
Honey Spice Panna Cotta Recipe
- 4 c raw grass-fed cream
- 3 T. grass-fed high-quality gelatin (I use Great Lakes)
- 1/4 c + 1 T. raw honey
- 1/2 tsp. almond extract
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Add the gelatin to the cold raw cream in a pot. Allow the gelatin to bloom for a minute or two, then gently heat the cream on medium heat, whisking frequently until warm, just a couple minutes. Add the honey, almond extract, cinnamon, ginger and nutmeg and heat just until steaming and all ingredients are mixed thoroughly, but not boiling. Remove from heat.
Ladle the liquid into individual serving dishes, ramekins or a shallow serving pan. I use wine glasses, cups, small bowls or a glass dish. Cool in fridge for a couple hours until firm all the way through.
Serve with an extra sprinkle of nutmeg on top plus a drizzle of organic maple syrup, or whipped cream if you have any more fresh cream left over from the panna cotta making to whip into a fluffy cream sweetened with honey or maple syrup.