Decadent Peruvian Panna Cotta

Decadent Peruvian Panna Cotta

1 Mins Read |

This recipe was adapted from and inspired by Sheridan Joy's Panna Cotta.
It's chocolatey, decadent and creamy yet incredibly light. 

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 2

You'll need:



1. Bloom the gelatin by adding it to 100ml of room temperature water. 

2. Pour Organic Coconut Cream & MCT Oil into a saucespan, and place on the stove over a medium heat.

3. Add Organic Cacao Powder, Organic Coconut Sugar, Collagen+ Organic Peruvian Superblend and empty the Organic Mushroom Superbelnd Capsules into the mixture. Stir together until well combined.

4. Add the bloomed gelatin into the mixture and mix together over a lower heat until everything is seamlessly combined. 

5. Pour into a serving dish and allow to set in the fridge for approximately 1 hour. 


Watch us make it on instagram: