Christmas cinnamon panna cotta without beef and pork

Ingredients

• 500 ml coconut milk
• agave syrup
• 2 tsp vanilla extract/vanilla sugar
• 1.5 tsp fish gelatin
• cinnamon (as desired)

How easy it is

1. Heat the coconut milk until it is gently simmering.
2. Add 1–2 teaspoons of fish gelatin and stir in.
3. Stir in the vanilla sugar and add the cinnamon.
4. Sweeten to taste with agave syrup.
5. Pour into small dessert glasses and allow to cool.
6. Then, ideally, place in the fridge overnight.
7. After cooling, sprinkle a little cinnamon over the dessert and simply enjoy. 😊

What’s special about fish gelatin

Gelatin often plays an indispensable role in the kitchen. It enables the creation of delicate, creamy desserts and cakes that still retain a firm structure. No other binding agent, such as starch, has comparable properties, and even agar-agar or pectin cannot produce the same refined consistency.

But even among the different types of gelatin there are significant differences.
Conventional bovine gelatin produces a noticeably firmer set, resulting in less delicate dishes. Porcine gelatin is off-limits for people who avoid pork for religious or personal reasons – such as Muslims, Jews and others.
In this context, fish gelatin offers an ideal alternative. It stands out not only for its health benefits but also for its outstanding culinary properties compared with conventional gelatin.

High-quality fish gelatin is a purified protein concentrate obtained from fish collagen. Collagen proteins are among the most common protein structures in humans and animals. Premium fish gelatin contains the full amino acid profile of collagen, is gluten-free and free from any additives. It is also odour- and taste-neutral. By nature it is free from cholesterol and contains almost no carbohydrates or fats. Furthermore, it is suitable for kosher and halal diets.

The recipe to try out in the video on our Pinterest page!