Candy caps elevate mood, help you to relax and help to relieve stress by flipping your giggle switch. With a couple of simple switch-ups, you can make these straight up Vanilla as well. They are sweet, they are jiggly like jello and you can enjoy them for breakfast, lunch, dinner or any time of day for a quick protein snack. These Panna Cottas are made with coconut milk (you can also use organic dairy cream) and gelatin, so they satiate your appetite, build your hair, skin and nails and will amaze all your friends!
2 cups (500ml) Water
3 TB Great Lakes Gelatin
4 Cups (950ml) Coconut Milk
2 TB Xylitol Powder
1 tsp Vanilla Stevia
½ tsp English Toffee Stevia
¼ tsp KAL Hazelnut Stevia
⅛ tsp Vanilla Bean Powder
½ cup (10g) Dried Candy Cap Mushrooms
2 TB Xylitol Crystals (to coat the Candy Caps)
Saigon Cinnamon (to coat the Candy Caps)
Jing It Up (option)
2 tsp Pearl Powder
Sling It Up
In a large, covered bowl or jar, place the candy cap mushrooms in the coconut milk, and let them sit or a minimum of two hours, although it is best to soak them overnight.
In a separate glass bowl or wide mouth glass jar, place the water and a half teaspoon of vanilla stevia. Whisk in the gelatin, pouring the powder in a slow steady stream while whisking vigorously to avoid lumps from forming. Set aside for 20 minutes to fully bloom.
After the mushrooms have steeped, strain the coconut milk into your blender. Set the mushrooms aside in a separate bowl. Add the fully firmed gelatin to your blender and blend until smooth. Add xylitol powder, pearl powder, vanilla bean powder and remaining stevia to taste and blend smooth. Pour the mixture into a large saucepan and bring to simmer over low heat. Pour the warm mixture into silicone molds or tea cups and place into refrigerator to set.
To garnish: Pick out the best-looking candy caps (the smaller the better) that were set aside and roll them in xylitol crystals and dust with cinnamon powder. Garnish the plated Panna Cottas with our Coconut Whipped Cream and one of the crystalized candy caps.
For Vanilla Panna Cotta, simply omit the candy caps, toffee stevia and hazelnut stevia. Add ⅛ teaspoon of almond extract, an 1/8 tsp Vanilla Bean Powder and additional vanilla stevia to taste. Simmer and pour into molds or cups, chill to set.