Coconut and Chia Seed Protein Panna Cotta with Blackcurrant and Port Sauce
Another glorious day here, in The Capital of Rain, Umbrellas, Wellies and Raincoats. In the past couple of weeks, we've been getting rained on like it's nobody's business. I keep trying to think of it as 'great' - great for the vegetation and subsequently the cows et al. But, then... then it dawns on me that this deluge isn't doing what it's supposed to: it's not 'halting the drought.' All this rain? Well, it's simply 'not enough.' I made this recipe to kind of mirror this ambiance, it's a coconut and chia seed protein panna cotta with blackcurrant and port sauce. Sounds fancy, doesn't it? It's the kind of dessert I picture myself having delivered to my four-star hotel room in the middle of London to enjoy alongside a glass of port in the middle of the night against a backdrop of falling rain and Tina Dico's No Time to Sleep (PS - she's amazing).
1/4 cup of coconut whey protein
1 cup of coconut milk
2 tbsp of chia seeds
1 tbsp of gelatin
(1 tbsp of sauce - I used this beauty right here)
What you do is heat up your milk and then just whisk it with the whey, chias, and gelatin. Leave it to set overnight and BOOM: ready :-D How is it? It it go'geous, dah'lin (even in writing, it appears that my British accent needs a lot of work). Flavors rise and fall as each note follows the next with a crescendo. First, you get the smooth creaminess from the coconut with a crunchy staccato from the chia seeds. Then, enter the sweet yet tangy sharpness from the blackcurrants followed by a legato of fruity and perfectly balanced port. Ah... qu'est-ce qu'on peut dire? I licked the plate ;-)
Macros per one (out of the two that you get from the above): 152kcals, 22g protein, 6.2g carbos (2g sugars), 4.5g fat (3.2g sat) and 2.4g fiber; with sauce, 189kcals, 22g protein, 16g carbos, 4.5g fat and 2.5g fiber.