Lemon Panna Cotta in Eggshell – Food Pharmacy

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Lemon Panna Cotta in Eggshell

Easter is on its way and eggs are are suddenly everywhere again. Eggs contain a lot of protein and important nutrients but also a lot of cholesterol, a type of fat that can increase the risk of cardiovascular diseases. Many therefore wonder if eating eggs is healthy. Diet recommendations don’t really have an upper limit on how many eggs we should be consuming in a day, in part because the body can to some extent control the amount of cholesterol in the blood on its own. The recommendation is instead, a varied diet.

According to a Swedish egg association, Swedes double their egg consumption during Easter (and we would suspect that we are not alone in that if one were to compare other Easter celebrating countries). Even if we do not need to completely avoid eggs, it sends off warning bells here at the Food Pharmacy office. Do we have to revel in eggs just because it is Easter? No, of course not. All that is needed is a little imagination!

This year’s Easter dessert is therefore a vanilla and lemon panna cotta that fools the eyes. It is not only eggstra (sorry, had to) good but also quite beautiful. And if you don’t want to use real eggshells, you can just as easily serve it in a small glass.

Lemon Panna Cotta in Eggshell
(4-6 small egg portions)

vegetable gelatin powder or gel, equivalent to 1.5 gelatin leaves
1 organic lemon, both zest and juice
1 cup coconut cream
2 tablespoons of honey
¼ teaspoon vanilla extract

Start by preparing the eggshells. Grab a raw egg and a nail, gently press the nail toward the top of the egg until it becomes a hole. Using the hole as a starting point, carefully peel off small pieces of the shell before pouring out the egg (use it for baking or cooking). Then continue removing the shell until you have formed a small cup. Rinse the egg carefully and allow to dry.

Prepare the gelatin powder according to the package. Heat the coconut cream, honey, lemon zest and juice in a saucepan and remove from the heat when it starts to boil. Mix in the gelatin while stirring, pour into the eggshells and place in the refrigerator for at least 3 hours. Gently press in the top of a physalis berry before serving. Happy Easter!

And thank you organicbymommy.se for the recipe!

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