Happy 150th birthday Canada!
Indulgent, simple and 150% Canadian-approved, this patriotic dessert features fresh seasonal strawberries and sweet local syrup.
No matter where in the world you are, Canada is likely infused into your daily cuisine.
Supplying around 91% of the world’s population of Maple syrup that drizzles its way over your sizzling Sunday pancakes and 90% of the world’s blueberries which boost your daily antioxidant intake. And then, from the humble origins of coastal P.E.I., comes Canada’s own “Lentil Hunter”chef Micheal Smith (yes, truly! 🙂 ), who travels the globe scouting the most delicious lentil dishes knowing that Saskatchewan is the largest exporter of lentils in the world.
From breakfast to dinner, all across the globe, there is reason to LOVE this country (and every excuse to celebrate!).
Currently in Canada.. it’s strawberry season! And the inspiration for this bright, light and creamy panna cotta.
HOLISTIC HIGHLIGHTS [Canadian edition]
- Seasonal Strawberries – June-July.
- Local maple syrup
- Refined sugar-free (with syrup-free option :: see notes)
Most strawberry varieties will only be harvested to the end of the weekend. It’s the optimal time to make use of this vibrant red berry. But as blueberries come into their peak in July (and the need to replicate the Canadian flag is no longer a necessity) blueberries will make for a great topping too!
~ CANADIAN STRAWBERRY MAPLE PANNA COTTA ~
*** Note : this recipe represents the bottom layer. Double the recipe for a top layer of strawberries or simply slice fresh berries for presentation.
- 1 tsp gelatin
- 1 TBSP water
- 3/4 cup sliced strawberries
Creamy Vanilla Panna Cotta
- 1 15 oz can full fat coconut milk
- 1 ½ tsp grass fed gelatin
- 1-2 TBSP maple syrup (or setvia to taste)
- 1 pinch sea salt
- 1 tsp alcohol-free vanilla extract
- Strawberry layer ::
- In a saucepan over low heat, warm the water and sliced strawberries until they soften and form a “sauce”. Remove from heat, stir in gelatin until dissolved. Add to the base of your ramekins and let sit one hour.
- Panna Cotta ::
- Whisk together coconut milk + gelatin and let sit (to “bloom”) for five minutes.
- Add vanilla, syrup, sea salt and whisk on medium heat until the gelatin is fully dissolved. Note: do not boil here.
- Allow to cool (about 10-15 mins), pour over the set strawberry mixture and leave it to set in the fridge. This should take a minimum3-4 hours.
- Add an additional strawberry layer or top with freshly sliced berries.
- Coconut milk is quite sweet on its own. If you wish to make a sugar-free version, simply add a pinch or a few drops of stevia to taste in place of the maple syrup.
Here’s to a new month, new post (the first of the year!) and a brand new favourite “go-to”.
While we take off for strawberry picking (the last of the season) and tonight’s vineyard festivities of food and fireworks, one thing’s for sure: today will be a day dedicated to ALL the red & white foods. Cue on the strawberries, coconut and panna cotta 🙂
In our truly Canadian way, happy Canada d[EH] !