Provides the amino acid, glycine, which assists the liver in ridding toxins from your body and is essential for building good-quality collagen, which in turn is essential for strong bones.Considering our guts are where the vast majority of digestion happens, this means that if our guts are inflamed or damaged, we can't digest the GOOD food even when we do eat well. In a day and age when processed foods often create long-term damage and inflammation in our guts, gelatin is a way to protect our long-term health and even heal damage that's already been done. Gelatin aids digestion and heals the gut by keeping gastric mucosa in excellent condition.There are three nutritional aspects of gelatin that have most grabbed my attention as I have researched through the years: I would go so far as to say that gelatin is an essential part of a healthy diet, as it is unique in many respects and synergistically complements other nourishing ingredients. □Īnd of course, we can't forget gelatin. And even if you don't use raw milk and cream, those ingredients will satisfy and nourish deeply. Since you don't have to heat or bake the milk and cream like you do with with most custards, those fat-soluble vitamins remain largely intact, so you get the full nutritional benefit of the raw food with the mouth-feel and satisfaction of a cooked dish. This is where panna cotta especially shines. (Read more about why our family chooses to drink raw milk.) And if you're using raw cream, those fat-soluble vitamins are still in their natural state (rather than having been added synthetically after pasteurization) and there's also likely cancer-fighting CLA (conjugated linoleic acid), if the cows have been on pasture during extended periods of sunshine. Milk and cream contain essential fats for heart and brain function in addition to fat-soluble vitamins. You can make it dairy-free by using coconut milk or homemade almond milk.īasically, what I'm trying to say is – panna cotta is super-simple and you can make it almost anyway you like with very little extra work. You can switch out the milk for fruit purée or fruit juice, such as sunny grapefruit juice, pomegranate juice, or strawberry purée, and then leave out the sugar for a sophisticated, flavorful dessert. You can add in flavorings (like vanilla, almond, matcha, rosewater, or chocolate), pair it with fresh fruit, or drizzle a flavored syrup over the top. It comes together in about five minutes and doesn't require the oven. Panna cotta requires a modicum of ingredients, usually milk, cream, sugar, and gelatin. So, before I get to the basics of how to make perfect panna cotta, let me break down all the reasons to swoon over it and why to make it for your next gathering, no matter what that gathering might be. While we no longer make panna cotta with fish bones, many of you likely know that gelatin holds a special place in my heart because it provides nourishment that isn't found in many other places and it creates a soft, luscious texture all its own. Interestingly enough, the earliest recipes describe simmering the cream with fish bones, as the collagen set the cream. Typically puddings and custards are thickened with eggs, which I adore for the nourishment found in the egg yolks and the absolutely silky mouth-feel, but in the case of panna cotta, the gelatin provides the merest of wiggles and allows for great versatility. And what makes panna cotta, well, panna cotta, is gelatin. Panna cotta, or cooked cream, is a very softly set pudding that originated in northern Italy. It's also comprised entirely of deeply nourishing ingredients and it's very versatile, both in flavor and in season. I don't know why I haven't waxed poetic about panna cotta before, as – other than whipping heavy cream into billowy clouds to dollop on top of fresh berries – it is truly the easiest dessert you can ever make.
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