Cinnamon French Toast Panna Cotta is a riff on a traditional Italian panna cotta, but mine is dairy-free. Usually panna cotta is made from a combination of milk, cream, sugar and gelatin—creamy with a slightly firm texture.
Of course, there’s no actual bread in my version, but I incorporated all my favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious.
Keep in mind that this panna cotta doesn’t set up like super-firm gelatin desserts. I serve it in small Mason jars for a few small, rich bites.
Use honey instead of maple syrup. Omit the ghee if desired.
- Pour ¼ cup of the coconut milk into a very small bowl. Sprinkle the gelatin on top and let it sit while you prepare the rest of the panna cotta.
- In a medium pot, whisk the remainder of the coconut milk, egg yolks, maple syrup, ghee and cinnamon until they’re combined. Warm the mixture over medium-low heat for about 5 minutes, but don’t let it boil. You want to warm the mixture enough to dissolve the gelatin but not too much so that the egg yolk starts to scramble.
- Turn off the heat and whisk in the coconut milk / gelatin mixture from step 1 until the gelatin is dissolved. Mix in the vanilla extract.
- Pour the panna cotta into small ramekins, bowls or Mason jars. I used four 4-ounce Mason jars, like these. Refrigerate for 1–2 hours or until the panna cotta firms up. Serve with a garnish of crumbled bacon and a drizzle of maple syrup.