DIRECTIONS:
TO MAKE THE PANNA COTTA:
1. Place the coconut milk, raw honey and vanilla in small saucepan over medium-high heat and
bring to a light simmer, stirring until well combined. Add the gelatin and whisk to combine.
Pour into 4 ramekins and place in fridge to set (3 hours or more).
TO MAKE THE PEACH COMPOTE:
1. Once the panna cotta has set, place sliced peaches in a food processor and blend until very
smooth. Strain out any chunks through a mesh strainer.
2. Place strained peach mixture and raw honey in a saucepan over medium-high heat and
bring just to a boil, stirring occasionally. Add gelatin and whisk until well combined, about 1
minute. Pour an equal amount on top of each panna cotta layer and then refrigerate 3 hours
or until set. Top with fresh berries (optional) and serve.
More products: www.Paridar.com
More Information: https://paridar.com/product/biofit-review/
