Hi!
Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!
Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.
This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.
Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.
This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!
We ate it last night as a quick late snack after the opera and then again this morning as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).
Happy weekend! I hope you are seriously enjoying yours :)
Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust
A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!
For the crust:
1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
1/4c poppy seeds
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.
For the panna cotta:
1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt
For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds
In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.
Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.
Store in the fridge – keeps well overnight and is EXCELLENT for breakfast the next morning :)
Wait...are those...cookies?! 