Panna Cotta Recipe | Nutritional Therapy for IBD

Ingredients

1½ tsp unflavored gelatin

2 TBSP cold water

3 cups SCD yogurt made with half and half

⅓ cup honey

pinch salt

1½ TBSP vanilla extract

1 cup dripped SCD yogurt (to sour cream consistency)

1½ tsp (7.5 ml) unflavored gelatin

2 TBSP (30 ml) cold water

3 cups (710 ml) SCD yogurt made with half and half

80 ml (113 grams) honey

pinch salt

1½ TBSP (22 ml) vanilla extract

237 ml dripped SCD yogurt (to sour cream consistency)

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Sprinkle gelatin over water and let stand 5 minutes.
In a saucepan, warm the 3 cups yoghurt with the honey, salt, and vanilla over medium-high heat. Do not boil.
Stir in the gelatin until dissolved.
Remove from heat and cool 5 minutes.
Pour dripped yogurt in a medium bowl.
Whisk in the cream mixture a little bit until smooth.
Rinse eight ⅔ cup (158 ml) custard cups with cold water.
Fill each ¾ full with the mixture
Chill 4 to 24 hours.
To serve, dip each cup for a few seconds in hot water and unmold unto plate (may be necessary to loosen edge with knife). Garnish with fresh fruit or puddle plate with fruit puree.