A note from Sheridan...
Let's start with the Chocolate Panna Cotta!
The Panna Cotta alone can send you to heaven with its delicate and creamy sensations, along with its chocolatey and sweet taste. I often will make the Panna Cotta for friends at dinner parties, and those that are not yet on the real food journey and still hooked on the old classic chocolate will still love and devour this.
I have been hooked on it since the moment my body needed to part with sugar, a fabulous transitional food to get you over a sugar addiction. Pairing it with the chia pudding is just a bonus. I chose to do this to enhance the protein content in my breakfast for added satisfaction, though I also love the way gelatin makes my skin, hair and nails much healthier.
I also LOVE Lion's Mane, particularly for mood support and memory, and it pairs beautifully in this dish having a mild flavour.
2 tbsp. chia seeds
1/2 cup coconut milk, and extra to drizzle on top if you desire
1 tsp. vanilla essence or vanilla powder
2 tbsp. collagen (optional, though added for extra protein so you are more satisfied)
your choice of fruit to add, I use thawed raspberries (I love the brand Oob)
1/4 cup toasted macadamia nuts
1/2 to 1 tsp. of optional medicinal herbs, I added Sun Potion Lion's Mane as the taste is mild and it is fabulous for mood stability, memory and focus
Chocolate Panna Cotta
2 tbsp. cacao powder
2 tsp. gelatin*
1/4 cup filtered water
1 270 ml can of coconut cream
1 tbsp. coconut oil
10-15 drops of liquid stevia
1-2 tbsp. Lakanto or sweetener of your choice such as honey (every sweetener and all taste buds are different, so ensure you do this to taste)
1 tsp. vanilla essence or 1 vanilla bean
pinch of salt
*if you are vegetarian, the gelatin can be replaced with an alternative like agar
for Chia Pudding
Combine all of the ingredients leaving out the raspberries, macadamia nuts and extra coconut milk
Stir until well combined and allow the chia seeds to absorb all of the liquid
Top with the Chocolate Panna Cotta, thawed raspberries, macadamia nuts and an extra drizzle of coconut milk
for Panna Cotta
Combine the gelatin and water and set aside for the gelatin to 'bloom'
Add to a saucepan or Thermomix all the other ingredients
Once the gelatin has bloomed (which means expanded and absorbed the water), add it to the saucepan or Thermomix
Heat on a low to medium heat, 175 degrees F (roughly 80 degrees Celsius) until the gelatin has dissolved and melted through, continually stirring taste the mix and ensure it is sweet, chocolatey or salty enough for you
Adjust anything to suit your taste buds
Give the mixture a two second whizz in a heat proof blender, or just use a fork or whisk to give it a good stir to ensure everything is well combined
Pour the mix into silicon muffin moulds or your choice of ramekins, glass jar, mugs or a lined cake tin with baking paper keep it plain, or drop in any preferred additions such as raspberries, blueberries, strawberries or figs
If you would like to sit the fruit on top, you will need to allow it to set in the fridge for roughly 10 minutes first to set just slightly place in the fridge until firm enough to enjoy
Enjoy every decadent mouthful...
...More on Lion's Mane from Sun Potion
Lion's Mane, scientifically known as Hericium erinaceus is a medicinal mushroom with potential neuroprotective effects and may support cognitive health as we age.
This mushroom's compounds stimulate NGF synthesis, which is the Nerve Growth Factor which is primarily involved in the regulation of growth, proliferation and survival of certain target neurons.
Lion's Mane is currently being studied for its potential support for gastric and digestive health.
In this study, the use of Lion's Mane over time has shown to prove cognitive abilities in 50-80 year old men and women.