I am so excited to have my dear friend and fellow blogger, Naz of Cinnamon Eats share another recipe with you. Not too long ago, she shared this awesome Paleo Persian Jeweled Rice with us. Naz shares brilliant Paleo recipes with an ethnic flare, drawing on her Persian, Australian and even her hubby’s Hungarian background.
You can often find Naz hanging out on Facebook and sharing lots of valuable health information or on Instagram where she shares gorgeous and inspiring food photos. I highly recommend that you head over and “like” her Facebook page, as once she hits 2K fans (and she is awfully close!), she is going to giveaway a copy of the amazing new book, The Gelatin Secret!
First of all I want to give a HUGE thank you to Arsy for having me back here sharing another guest post with you! I hope you enjoy this recipe
Growing up in Australia Turkish delights were common place in our household. I remember us always having a box of them in the pantry. For some reason I’ve always had a love/hate relationship when it comes to Turkish delight, I remember going to birthday parties as a kid in Australia and often being offered a specific brand of Turkish delight covered in milk chocolate, wrapped in pink foil… if you’re an Aussie reading this you will most likely know the chocolate Turkish delight bar I’m referring to! I don’t know why but I never really enjoyed eating that chocolate covered delight, luckily though my mum would often buy traditionally made ones from Persian/Turkish supermarkets and those were the ones I enjoyed best.
I’m not sure if either version was better in terms of an ingredient list but I will tell you that the chocolate covered Turkish delight of my childhood contains 14 ingredients with Sugar, Wheat Glucose Syrup, Wheat Starch and Vegetable Oil included in that list… YIKES!
Recently I decided to find out if a Paleo friendly Turkish Delight recipe exists but my search didn’t really come up with anything that looked like a traditional version, maybe that will be my next challenge! Even with a failed search I still had it in my head that I wanted to create something with the flavour and colour of a traditional Turkish Delight and then it hit me. why not make a Turkish Delight Panna Cotta! I absolutely LOVE Panna Cotta, it is the perfect dessert and in my opinion one of the easiest things you can make.
It literally takes less than 10 minutes to make but looks very impressive when served up and the best thing is that you can whip them up in no time and have them sitting in the fridge until you’re ready to serve. Knowing how to make a Panna Cotta is something that everyone should know how to do in my opinion, because even if you never master the art of any other dessert, mastering this one will get you by just fine! Plus my version only contains 7 ingredients (one which is water) all of which can easily be pronounced.
In case you didn’t know Panna Cotta originates from Northern Italy and literally means ‘cooked cream’ and in earlier times the dish was set with boiled down fish bones in order to extract collagen, luckily today we can use gelatin to set it! There are endless varieties to this dessert and a quick Google search of images will show you just that, the most popular being those topped with fruit (mainly berries). The other great thing about Panna Cotta? It can very easily be made gluten, dairy and refined sugar free which is perfect for those living a Paleo lifestyle! Not only that but the Paleo version of this dessert is actually good for you! How you say? because of the use of gelatin and not just any gelatin but the kind that comes from grass-fed cows. I’m talking about this gelatin and I’m sure by now you know just how good for you using this type of gelatin is with benefits including:
- Better digestion
- Strengthened hair and nails
- Improved skin elasticity
- Help with weight loss
To learn more about the health benefits of gelatin and to learn how to incorporate it into more of your meals, I highly recommend reading The Gelatin Secret.
So let’s go to this recipe shall we!
PALEO TURKISH DELIGHT PANNA COTTA
- In a saucepan heat the coconut milk/almond milk on medium heat and add in the raw honey. Stir until the honey is dissolved and the allow the mixture to warm up for a few minutes but be careful it doesn’t boil.
- In the mean time take a medium sized mixing bowl (or one that will hold the contents of the mixture in the saucepan) and add in gelatin, pour over the cold water and let sit for 5 minutes.
- While the gelatin is resting, check the mixture in the saucepan by dipping the tip of your finger in, it should feel warm not hot.
- Remove the saucepan from the heat then mix in the beetroot juice to give the mixture it’s pink colour and the Rose Water to give that classic Turkish Delight flavour.
- Pour the mixture over the gelatin in the bowl and using a whisk mix well so that the gelatin is mixed through.
- Add the mixture into a glass measuring cup with a spout for easier transfer to your chosen containers.
- our into even sized ramekins or glasses and place in the fridge to set.
- Check to see if the Panna Cotta is set by slightly shaking the ramekin or glass, your Panna Cotta should be holding its shape but still have a little jiggle to it.
- To serve, add some coarsley chopped pistachio on top of each Panna Cotta.
Want a chance to win a copy of ‘The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty’? Make sure to like the Cinnamon Eats Facebook Page!