Blackberry Lemon Panna Cotta

Make this the night before. 20 minutes of active work, then at least 4 hours in the refrigerator while you do nothing at all.

Sprinkle the gelatin over cold water and leave it alone for the full 5 minutes. That is blooming, and it is what keeps the grains from seizing later: the outside of a dry grain hydrates instantly and seals the inside off from the water it still needs. Then warm the cream only until it steams, because a hard boil weakens the set.

The lemon here is oil pressed from the peel rather than juice, and that is deliberate. It carries the aroma without the acid, and acid works against a gel instead of for it. The blackberries in the sauce are where the anthocyanins are, the pigments behind that near-black color, and anthocyanins are among the plant compounds researchers keep returning to when they look at how colorful produce supports antioxidant activity.

Run a knife around the edge and turn it out in 1 motion. Then look at it before you eat it: white, glossy, dark red running down the side. This protocol takes most desserts away and gives back very few things that are beautiful on a plate. Give this one the 10 seconds.

Ingredients

For the panna cotta:

• 14 oz can coconut cream
• 2 TBSP honey
• 1 tsp alcohol-free vanilla
• 1/4 tsp food-grade lemon oil
• 1 TBSP gelatin

For the blackberry sauce:

• 1 cup blackberries, heaping (frozen or fresh)
• 2 TBSP water (for cooking the berries)
• 1 TBSP water (for dissolving the arrowroot)
• 1/8 tsp food-grade lemon oil
• 2 TBSP honey
• 1/2 tsp arrowroot starch/flour

Method

Lightly grease 4 ramekins or small cups with coconut oil and set them on a tray that will fit in your refrigerator.

Pour 2 TBSP of cold water into a small bowl. Sprinkle the gelatin over the water evenly and let it sit for 5 minutes without stirring - this is blooming, and it allows the gelatin to hydrate before it hits heat.

In a small saucepan, combine the coconut cream, honey, vanilla, and lemon oil. Warm over medium-low heat, stirring gently, until the honey dissolves and the mixture is steaming but not boiling. Remove from heat.

Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved with no visible granules remaining. Pour evenly into the prepared ramekins.

Refrigerate for at least 4 hours, or overnight. The panna cotta should be fully set and just firm enough to hold its shape when unmolded.

For the sauce, combine the blackberries, 2 TBSP water, honey, and lemon oil in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down completely and the mixture is bubbling, about 8 to 10 minutes.

Strain through a fine-mesh sieve into a small bowl, pressing firmly with the back of a spoon to extract as much juice as possible. Discard the solids. Return the strained liquid to the saucepan over low heat.

In a small cup, mix the arrowroot starch with the remaining 1 TBSP cold water until smooth. Pour into the warm berry liquid and stir continuously for 1 to 2 minutes until the sauce thickens and turns glossy. Remove from heat. The sauce can be served warm or at room temperature.

To serve, run a thin knife around the inside edge of each ramekin. Place a serving plate upside-down on top of the ramekin, then flip them together in one confident motion. The panna cotta should release cleanly. Drizzle generously with the blackberry sauce and serve immediately.

*Adapted from Wendi's AIP Kitchen*