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Bigelow’s Lemon and Ginger Herbal Panna Cotta
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A delicious lemon-y dessert that is also friendly for a healthy gut.

Chill Time: 30 minutes Set Time: 45-60 minutes
Serves 6

Ingredients

Bottom layer

1    Tbsp        Grass fed gelatin

¼     Cup        Water

¼    Cup        Lemon juice, freshly squeezed

3    Tbsp        Honey

 

Top layer

 

2    Tbsp        Grass fed gelatin

¼    Cup        Water

½    Cup        Bigelow lemon and ginger probiotic herbal tea, brewed

1    Cup        Coconut cream

1    Tbsp        Lemon juice, freshly squeezed

1    tsp        Ginger, finely grated

¼    Cup        Monk fruit sweetener 


To serve/garnish:

 

Fresh honeycomb

Roasted slivered or crushed almonds

Instructions

In a saucepan (do not put it on the stovetop yet) combine the gelatin and water and set aside to "Bloom" (gelatin will absorb all the water and be quite thick) for 2 minutes. 
 

Place saucepan on stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. This will only take approx 2-3 minutes. Add in all remaining ingredients for the bottom layer and continue to stir over low heat until honey is all melted and mixture is smooth. 
 

Pour the mixture evenly between 6 glasses/jars (6 small-med jars or 4 medium-big). Place in the fridge and allow to set (approx. 30 minutes). 
 

Once the bottom layer is set, make your top layer. 
 

Start by brewing ½ a cup of Bigelow lemon and ginger probiotic herbal tea following packet directions, set aside. 
 

Again bloom your gelatin by adding the gelatin with the water into a saucepan (room temp) and allow to stand for a minute or two. 
 

Place saucepan on stove top over a low-medium heat. Stir continuously until gelatin turns to liquid and is slightly sticky. 
 

Add all remaining ingredients including your brewed Bigelow’s tea and whisk together well for one minute. Remove from heat and set aside to cool slightly. 
 

Remove the glass jars with the set bottom layer and carefully pour the top layer of panna cotta in to the glass on top of the bottom layer. 
 

Place back in fridge and allow to set for approximately 45 – 60 minutes. 
 

When it comes time to serve, top with a slither of honeycomb and roasted slivered or crushed almonds. 

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