Ginger Honey Panna Cruda

Anna Patrikian is a Nutritional Therapy Practitioner living in Echo Park, Los Angeles who believes in using food as medicine to support the body's innate ability to heal itself in order to live in vibrant health. This recipe is a beautiful extension of her food philosophy, as deep nourishment begins in your kitchen with conscious sourcing, seasonal ingredients, and slow cooking - even for dessert. This Panna Cruda combines the flavors of vanilla, maple syrup, raw cream, and our ginger shot for a dessert that brings everyone to the table. Dollop with whipped cream and seasonal fruit and enjoy the goodness of each bite!


- 1/2 cup of spring water
- 1 tablespoon of grass-fed gelatin
- pinch of salt
- 1 cup of cream, preferably raw
- 1 teaspoon of vanilla extract
- 1 tablespoon of Monfefo Ginger Shot
- 3 tablespoon of maple syrup
- 1 cup organic heavy whipping cream
- seasonal berries or fruit


Boil water with a pinch of salt in a small saucepan and turn off heat, adding the gelatin slowly while evenly sprinkling over the top and whisking in with a fork. Remove the saucepan from heat and allow it to cool slightly. In a bowl, add the cream and vanilla extract, next adding the gelatin mixture and whisking with a fork to combine. Add the Monfefo Ginger Shot and maple syrup. Next, pour the mixture into wine glasses or small bowls, distributing evenly into 4 portions. Place in the refrigerator and let thicken for a couple of hours. Meanwhile, add the heavy whipping cream to a stand mixer and beat on high until soft peaks form, adding sweeten of choice, if desired. When ready to serve, top the glasses or bowls with a dollop of fresh whipped cream and fresh seasonal berries or fruit. Explore more of Anna's creations and offerings at Kitchen Healing.