Grass Collagen Recipe
Recipe information
Make Grass Collagen in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Collagen Grass Panna Cotta Base
Herb-Infused 'Grass' Syrup and Garnish
Collagen Grass Panna Cotta Base
1. Bloom gelatin
Sprinkle the 2 tsp gelatin over 2 tbs cold water in a small bowl. Let sit 5–7 minutes until spongy and fully hydrated.
2. Warm dairy
In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tbs granulated sugar, and a pinch of fine sea salt. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is just steaming (do not boil), about 5–7 minutes.
3. Dissolve collagen and gelatin
Remove the pan from heat. Stir in 2 tbs grass-fed collagen powder until fully dissolved. Add the bloomed gelatin and whisk until completely melted and incorporated, about 1–2 minutes. If any small lumps remain, return to very low heat for 30 seconds while whisking (do not boil).
4. Strain and portion
Optional: strain the mixture through a fine-mesh sieve to ensure ultra-silky texture. Pour the warm mixture into 4 small serving molds or ramekins (roughly 1/2 cup each). Cover and refrigerate until set, at least 3 hours or up to overnight.
Herb-Infused 'Grass' Syrup and Garnish
5. Prepare grass juice
If using fresh wheatgrass or barley grass, chop coarsely and put in a small blender with 2 tbs water. Blend on high 20–30 seconds, then press through a fine-mesh sieve or cheesecloth to extract bright green juice (you should get about 1–2 tbs). Discard pulp.
6. Make herb syrup
In a small bowl, combine the extracted grass juice (about 1–2 tbs) with 3 tsp simple syrup (or agave) and 6 torn mint leaves. Muddle gently with the back of a spoon to release mint aroma. Stir in 1 tsp lemon zest. Taste and adjust sweetness: the syrup should be lightly sweet with a fresh grassy note.
7. Chill syrup
Let the herb-infused syrup sit in the refrigerator for 15–30 minutes to meld flavors. Strain out mint leaves just before serving if you prefer a clear syrup.
8. Assemble and garnish
When panna cotta is set, run a thin knife around the edge of each ramekin and unmold onto serving plates (or serve in ramekins). Spoon 1 teaspoon to 1 tablespoon of the herb 'grass' syrup over each panna cotta, letting a little run down the sides. Garnish with microgreens or edible flowers and a small mint leaf. Serve chilled.
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